Whole Wheat Cinnamon Raisin Bread Pudding
|2||teaspoons unsalted butter|
|12||slices whole-wheat cinnamon raisin bread, in 1-inch cubes|
|1||cup chopped walnuts|
|1/2||cup apple cider|
|1||Granny Smith apple, peeled and finely chopped|
|6||large eggs, at room temperature|
|1||cup Agave In The Raw®|
|2 ¼||cups whole milk|
|1||teaspoon vanilla extract|
|1||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
|2||tablespoons Sugar In The Raw®|
Preheat the oven to 325º F. Coat an 8-inch x 12-inch baking dish with the butter, and set aside.
On a baking sheet, spread the cubed bread in an even layer. Bake for 7 minutes, until the bread is lightly toasted and feels dry to the touch. Set the baking sheet on a wire rack to cool the bread. Meanwhile on a separate baking sheet, toast the walnuts until golden and crisp, 10 minutes; transfer nuts to a plate to cool. Soak the raisins in the cider for 15 minutes to plump them. Drain the raisins well and set aside.
In a large mixing bowl, combine the bread, nuts, raisins, and apple. In another bowl, beat the eggs with the yolks. Add the agave. Heat the milk in a microwave or small saucepan until bubbles appear around the edge. Slowly pour the hot milk into the egg mixture, whisking constantly. Add the vanilla, cinnamon, nutmeg, and salt. Pour the liquid over the bread and mix gently until it is evenly moistened. Let the bread mixture soak for 10 minutes, gently stirring it twice. Spread the soaked pudding in an even layer in the prepared baking dish. Sprinkle the sugar over the top.
Bake the bread pudding for 60 minutes, or until it is slightly puffed, deep golden brown, and a toothpick inserted into the center comes out clean. Cool the bread pudding to lukewarm, cut into 8 squares, and serve. Or completely cool the pudding, cover with foil, and refrigerate for up to 3 days. To serve the chilled pudding warm, cover the dish with foil and heat it in the oven at 350º F. for 30 minutes.
Per Serving: 610 calories, 23g fat (7g saturated fat), 89g carbohydrate, 15g protein, 5g dietary fiber, 360 mg sodium.
by Gabriel Rodriguez
When you use the butter?