Orange Breakfast Bread Pudding
Orange Breakfast Bread Pudding is an moderately easy dinner. Made with 6 slices cinnamon-raisin bread, nonstick cooking spray, 1 (12 oz.) can evaporated fat-free milk, 1/2 c. frozen florida orange juice concentrate, thawed and 2 eggs, beaten, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Place bread slices in a single layer on a baking sheet.
Bake in a 325° oven for 10 minutes, turning once.
Cool on a wire rack. Cut into cubes; set aside. Lightly coat six 6-ounce custard cups with cooking spray.
Divide bread cubes among the cups.
In a bowl, beat together milk, 1/4 cup of the thawed concentrate, eggs and sugar.
Pour milk mixture evenly over bread cubes. Lightly press cubes into milk mixture.
Arrange custard cups in a 13 x 9 x 2-inch baking pan.
Place pan in oven.
Carefully pour very hot tap water into pan around custard cups to a depth of 1-inch.
Bake in a 325° oven for 35 to 40 minutes or until a knife inserted near center comes out clean.
Remove the cups from the baking pan.
Let stand for 15 minutes.
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