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5 cups sourdough bread cubes |
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3 cups skim or low-fat milk |
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4 eggs |
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2 egg yolks |
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1 cup sugar |
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1 tablespoon vanilla |
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1 teaspoon grated orange peel |
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1/2 teaspoon ground cinnamon |
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2 cans (8 oz. each) pineapple tidbits in juice, drained |
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1/3 cup raisins |
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1/2 cup shredded coconut |
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1/2 cup chopped toasted almonds* |
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Cream or milk, optional |
Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients.
Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.
*To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.
(For a puffier pudding, refrigerate several hours or overnight before baking.) |
