The tanginess of sourdough bread with thesweetness of the custard, pineapple, raisins and coconut is anice contrast of flavors and textures, yet decidedly complimentary,in the old-fashioned dessert.
Recipe: Sourdough AmbrosiaBread Pudding
5 cups sourdough bread cubes
3 cups skim or low-fat milk
4 large eggs
2 large egg yolks
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
2 (8-ounce) cans pineapple tidbits in juice, drained
1/3 cup raisins
1/2 cup shredded coconut
1/2 cup chopped toasted almonds*
Cream or milk, optional
Makes 8 servings.
Cook’s Tip: For a puffier pudding, refrigerateseveral hours or overnight before baking.
Recipe and photograph provided courtesyof the American Egg Board.
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