Sourdough Ambrosia Bread Pudding

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5 cups sourdough bread cubes
3 cups skim or low-fat LDF milk
4 eggs
2 egg yolks
1 cup sugar
1 tablespoon vanilla
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
2 cans (8 oz. each) pineapple tidbits, drained
1/3 cup raisins
1/2 cup shredded coconut
1/2 cup chopped toasted almonds*
LDF cream or milk, optional

Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients. (For a puffier pudding, refrigerate several hours or overnight before baking.) Bake in preheated 350° F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired.

*To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350° F oven, stirring occasionally, for 10 to 15 minutes.

From the American Egg Board. For more delicious ideas visit their site at
From Mooo News, December 2006