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Milk Raisin Bread Pudding with Spiced Apples
Recipe by California Milk Advisory Board
Yield 6 servings
California Milk Advisory Board
2 large eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 cups nonfat or lowfat Real California Milk
8slices cinnamon-raisin bread, toasted and cut into 1-inch cubes (about 4 cups)
1 tablespoon apricot jam
1 tablespoon water
Real California whipped cream (optional)
1/4 cup Real California butter
1/3 cup water
1/4 cup packed brown sugar
3/4 teaspoon pumpkin pie spice
3 small or 2 large red-skin apples, cored, quartered and sliced
1 tablespoon lemon juice
Heat oven to 350F.
To make bread pudding: In a mixing bowl, whisk together eggs, brown sugar, vanilla and salt. Gradually whisk in milk. Scatter bread in a shallow 1 1/2-quart casserole or 8-inch baking pan. Pour milk mixture over bread, pushing bread down to thoroughly saturate. Bake about 40 minutes or until puffed and browned, and a knife inserted in the center comes out clean. Mix apricot jam and water and brush on top of hot pudding. Serve bread pudding warm or at room temperature with Spiced Apples and a dollop of whipped cream, if desired.
To make spiced apples: Melt butter in a medium saucepan; stir in water, sugar and pumpkin pie spice. Stir over medium heat until sugar melts and sauce is smooth. Add apples; cook, basting with sauce, until apples are barely tender. Stir in lemon juice. Serve hot with bread pudding.
Note: Bread pudding may be assembled the day before and refrigerated covered. Allow an extra 10 to 15 minutes baking time.