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Peachy Bread Pudding
1 Loaf French Bread, cut into 1 inch cubes
1 16 oz. Can Light Sliced Peaches, drained
1/2 Cup Raisins
2 Eggs
2 Egg Whites
3/4 Cup Sugar
1 12 oz. Can Evaporated Skim Milk
2 Cups Skim Milk
1/2 teas. Watkins
Cinnamon
1/4 teas. Watkins
Nutmeg
1 teas. Watkins
Butter Extract
1 teas. Watkins
Coconut Extract
1 Tbsp. Watkins Vanilla, Original
Double-Strength
Preheat oven to 350*F. Place bread cubes in a 3-quart
baking dish sprayed with Watkins
Cooking Spray. Add peaches and raisins to bread, mixing gently. In a bowl,
combine eggs and egg whites with sugar and mix well. Add evaporated milk, skim milk,
spices and extracts, and blend well. Pour egg mixture evenly over bread, and press bread
with fork so it will soak up liquid. Bake for 30 to 40 minutes. Insert knife near center;
if it comes out clean, its done.
Sauce:
2 Tbsp. Light Margarine
2 Tbsp. Flour
1 1/3 Cup Skim Milk
1 Tbsp. Watkins
Rum Extract
Melt margarine in a small saucepan and add flour and
sugar, mixing well. Add milk, stirring constantly. Cook until mixture comes to a boil;
boil 1 minute. Remove from heat and stir in flavoring. Serve over hot bread pudding. Makes
10 servings.
Nutritional information per serving:
276 calories, 11% fat (3.5 grams), 73% carbohydrate, 16% protein.
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