Recipe: Cinnamon Raisin Bread Pudding

recipelink.com Chat Room Recipe Swap - 2000-11-22
From: recipelink.com

PERFECT ENDING IDEAS FOR YOUR THANKSGIVING FEAST
From the American Institute for Cancer Research

It may seem heresy to suggest an alternative ending to the traditional Thanksgiving meal. But for those looking for a bit more culinary adventure, health-conscious cooks have developed a welcome variety of delicious alternatives to the revered pumpkin pie.

If your holiday meal wouldn't be complete without pumpkin, serve a pumpkin spice bundt cake made with pumpkin puree, unsweetened applesauce and egg whites to keep fat at a minimum. Drizzle with a mixture of powdered sugar, skim milk and vanilla extract. Or, present a scrumptious pumpkin cheesecake, made with a low fat graham cracker crust, pumpkin puree, low fat cream cheese and traditional pumpkin seasonings like nutmeg, ginger and cloves.

Simple fruit desserts are always a pleasant finish to a big meal. Make a fruit compote by cooking dried apricots and pitted prunes, raisins, chunks of pears and apples, and lemon slices in a saucepan with lemon juice, a cinnamon stick, maple syrup and apple juice. Cook until the apple and pear are quite tender, then serve warm or at room temperature.

Combine two fall favorites -- apples and cranberries -- in a tasty fruit crumble. Or serve an exotic kiwi dessert, topping the peeled and sliced fruit with a ginger syrup made by simmering apple jelly, sugar, crushed pieces of peeled fresh ginger and lemon zest. Garnish with fresh raspberries and mint sprigs.

To bring a Native American influence to your Thanksgiving table, make a classic Indian pudding with scalded skim milk, honey and dark molasses, cornmeal, ginger, cinnamon and nutmeg. Or serve fresh fall figs topped with a creamy mixture of evaporated skim milk, honey, vanilla extract and ground cinnamon, beaten to the consistency of whipped cream.

This recipe for Cinnamon Raisin Bread Pudding comes from the American Institute for Cancer Research's book, Stopping Cancer Before It Starts. Bananas, raisins, and dried currants give this dessert natural sweetness. Using sliced raisin bread helps you put this dish together in a snap, which is definitely a plus when you're busy preparing a big Thanksgiving feast.

CINNAMON RAISIN BREAD PUDDING

8 slices cinnamon-raisin bread
1/4 cup dried currants
2 tsp. grated orange zest
2 bananas
1-1/2 cups low fat milk
1/2 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla
1/8 tsp. ground nutmeg (see note)

Preheat the oven to 350 F. Prepare an 8-inch square baking dish with cooking spray.

Tear the bread slices each into 8 pieces and place in a large bowl. Add the currants and orange zest. Set aside.

In a blender, puree the bananas; there will be about one cup. Add the milk, sugar, eggs, vanilla and a few gratings of nutmeg. Blend until well combined. Pour the banana mixture over the bread and mix with a rubber spatula to combine well.

Pour the bread mixture into the prepared baking dish. Let it sit for 15 minutes.

Bake the pudding until it is slightly puffed and a knife inserted into the center comes out clean, about 30 minutes. Let the pudding sit 30 minutes before serving, or cool until lukewarm. Cut into six pieces and serve.

NOTE: Freshly grated nutmeg has far more flavor than when it is bought already ground. Whole nutmeg keeps for years, and is worth buying at specialty food stores.

Each of the six servings contains 239 calories and 4 grams of fat