CHERRY BREAD PUDDING
(Diabetic and Renal Diet Friendly)
4 cups soft white bread cubes
1/4 cup no-salt margarine (for greasing the pan)
1 (14 1/2 oz.) can cherries in water, rinsed and drained
1 3/4 cup water
2 eggs beaten
1 cup Splenda
1/2 tsp. vanilla
1 tsp. ground cinnamon
Hard sauce (for serving, recipe follows)
Preheat oven to 350 degrees F.
Arrange half of bread cubes in single layer in a 9x13-inch baking dish that has been brushed with margarine. Spread cherries over bread cubes, then top with remaining bread; set aside.
Bring 1 3/4 cup water to simmer in small saucepan.
Whisk eggs and Splenda in medium bowl to blend. Gradually whisk in hot water, then vanilla and cinnamon. Pour over bread and cherry mixture and let stand until egg mixture is absorbed, about 30 minutes.
Bake until top is golden and custard is set, about 40 minutes.
Serve with Hard Sauce.
HARD SAUCE
1 cup water
1/2 cup Splenda
3 Tbsp. cornstarch
1/4 cup unsalted butter
1 Tbsp. ground nutmeg
In a small saucepan over medium heat, combine water, 1/2 cup Splenda, cornstarch, butter and nutmeg. Bring to a rolling boil, then remove from heat and serve over bread pudding.
Makes 8 servings
(Diabetic and Renal Diet Friendly)
4 cups soft white bread cubes
1/4 cup no-salt margarine (for greasing the pan)
1 (14 1/2 oz.) can cherries in water, rinsed and drained
1 3/4 cup water
2 eggs beaten
1 cup Splenda
1/2 tsp. vanilla
1 tsp. ground cinnamon
Hard sauce (for serving, recipe follows)
Preheat oven to 350 degrees F.
Arrange half of bread cubes in single layer in a 9x13-inch baking dish that has been brushed with margarine. Spread cherries over bread cubes, then top with remaining bread; set aside.
Bring 1 3/4 cup water to simmer in small saucepan.
Whisk eggs and Splenda in medium bowl to blend. Gradually whisk in hot water, then vanilla and cinnamon. Pour over bread and cherry mixture and let stand until egg mixture is absorbed, about 30 minutes.
Bake until top is golden and custard is set, about 40 minutes.
Serve with Hard Sauce.
HARD SAUCE
1 cup water
1/2 cup Splenda
3 Tbsp. cornstarch
1/4 cup unsalted butter
1 Tbsp. ground nutmeg
In a small saucepan over medium heat, combine water, 1/2 cup Splenda, cornstarch, butter and nutmeg. Bring to a rolling boil, then remove from heat and serve over bread pudding.
Makes 8 servings
MsgID: 3156348
Shared by: flhomeschoolmom
In reply to: Recipe: Recipes Using Red Foods - 08-16-14 Daily...
Board: Daily Recipe Swap at Recipelink.com
Shared by: flhomeschoolmom
In reply to: Recipe: Recipes Using Red Foods - 08-16-14 Daily...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Red Foods - 08-16-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Collection: Recipes Using Red Foods |
Betsy at Recipelink.com | |
3 | Recipe: Easy Cherry Delight (using cherry pie filling, dry cake mix and butter) |
flhomeschoolmom | |
4 | Recipe(tried): Red Hot Cinnamon Pickles (using Red Hots candy) |
flhomeschoolmom | |
5 | Recipe(tried): Tomato Gravy (vintage recipe) |
flhomeschoolmom | |
6 | Recipe(tried): Dragon Dip (using hot sausage, cream cheese and Rotel tomatoes) |
flhomeschoolmom | |
7 | Recipe: Coke Salad (using cherries, Coca Cola, pineapple and nuts) |
flhomeschoolmom | |
8 | Recipe(tried): Berry Crisp (using Splenda and corn flakes) |
flhomeschoolmom | |
9 | Recipe(tried): Strawberry Cobbler (using Splenda) |
flhomeschoolmom | |
10 | Recipe(tried): Cherry Bread Pudding with Hard Sauce (using Splenda) |
flhomeschoolmom |
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