Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (31 page)

prep time:
10 minutes
·
start to finish:
2 hours 40 minutes
·
8 servings

• 6
  cups cinnamon-raisin bread cubes (12 to 14 slices bread)
  
• ½
  cup raisins
  
• 1
  can (14 oz) sweetened condensed milk
  
• 1
  cup fat-free egg product
  
• ¾
  cup warm water (110°F to 115°F)
  
• 1
  teaspoon vanilla
  
• ½
  teaspoon ground cinnamon
  

1
Spray inside of 3½- to 6-quart slow cooker with cooking spray.

2
Place bread cubes in cooker. Sprinkle with raisins. In medium bowl, mix remaining ingredients; pour over bread cubes and raisins.

3
Cover and cook on High heat setting 2½ to 3 hours or until toothpick inserted in center comes out clean. Serve warm.

1 Serving:
Calories 280 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 15mg; Sodium 220mg; Total Carbohydrate 49g (Dietary Fiber 2g); Protein 9g
Exchanges:
3 Starch, 1 Fat
Carbohydrate Choices:
3

prep time:
25 minutes
·
start to finish:
2 hours 20 minutes
·
12 servings

• bread pudding
  
• 4
  whole eggs
  
• 1
  egg yolk
  
• ¾
  cup sugar
  
• 2½
  cups milk
  
• 2½
  cups whipping cream
  
• 1
  tablespoon vanilla
  
• 1
  teaspoon ground cinnamon
  
• 12
  oz French or other firm bread, cut into ½-inch slices, then cut into 1½-inch pieces (10 cups)
  
• ½
  cup raisins, if desired
  
• 2
  tablespoons sugar
  
• ½
  teaspoon ground cinnamon
  
• 2
  tablespoons butter, melted
  
• whiskey sauce
  
• ½
  cup butter
  
• 2
  tablespoons water
  
• 1
  egg
  
• 1
  cup sugar
  
• 2
  tablespoons whiskey or bourbon or 1 teaspoon brandy extract
  

1
Heat oven to 325°F. Grease bottom and sides of 13×9-inch (3-quart) glass baking dish with shortening or spray with cooking spray.

2
In large bowl, beat 4 whole eggs, 1 egg yolk and ¾ cup sugar with whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.

3
In small bowl, stir 2 tablespoons sugar and ½ teaspoon cinnamon until well blended. Brush top of bread mixture with 2 tablespoons melted butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.

4
Meanwhile, in 1-quart saucepan, melt ½ cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. In small bowl, mix water and 1 egg; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.

5
Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

1 Serving:
Calories 500 (Calories from Fat 270); Total Fat 30g (Saturated Fat 16g; Trans Fat 1.5g); Cholesterol 190mg; Sodium 300mg; Total Carbohydrate 50g (Dietary Fiber 0g); Protein 8g
Exchanges:
2 Starch, 1½ Other Carbohydrate, 5½ Fat
Carbohydrate Choices:
3

Bread Pudding with Whiskey Sauce

prep time:
10 minutes
·
start to finish:
55 minutes
·
16 servings

• 10
  slices (½ inch thick) firm white or whole-grain bread
  
• ½
  cup butter, melted
  

1
Heat oven to 300°F. Cut bread slices into ½-inch cubes. Spread in single layer in 15×10×1-inch pan. Drizzle butter evenly over bread cubes; toss to coat.

2
Bake 30 to 35 minutes, stirring occasionally, or until golden brown, dry and crisp. Cool completely. Store tightly covered at room temperature up to 2 days.

1 Serving:
Calories 90 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, 1 Fat
Carbohydrate Choices:
½

garlic croutons:
Add 3 cloves garlic, very finely chopped, or ¼ teaspoon garlic powder to butter before drizzling over bread cubes.

herbed croutons:
Drizzle bread cubes with olive oil instead of butter. Sprinkle with 2 teaspoons Italian seasoning and ½ teaspoon salt; toss to coat.

prep time:
5 minutes
·
start to finish:
25 minutes
·
8 slices

• 3
  eggs
  
• ¾
  cup milk
  
• 1
  tablespoon sugar
  
• ¼
  teaspoon vanilla
  
• 1
  ⁄
  8
  teaspoon salt
  
• 8
  slices firm-textured sandwich bread, Texas toast or 1-inch-thick slices French bread
  

1
In medium bowl, beat eggs, milk, sugar, vanilla and salt with whisk until well mixed. Pour into shallow bowl.

2
Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).

3
Dip bread into egg mixture. Place on griddle. Cook about 4 minutes on each side or until golden brown.

1 Slice:
Calories 230 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 80mg; Sodium 490mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 10g
Exchanges:
2 Starch, ½ Other Carbohydrate, ½ Medium-Fat Meat
Carbohydrate Choices:
2½

oven french toast:
Heat oven to 450°F. Generously butter 15×10×1-inch pan. Heat pan in oven 1 minute; remove from oven. Arrange dipped bread in hot pan. Drizzle any remaining egg mixture over bread. Bake 5 to 8 minutes or until bottoms are golden brown; turn bread. Bake 2 to 4 minutes longer or until golden brown.

prep time:
15 minutes
·
start to finish:
1 hour 10 minutes
·
6 servings (2 slices each)

• 1
  loaf (8 oz) or ½ loaf (1-lb size) day-old French bread
  
• 1
  package (3 oz) cream cheese, softened
  
• 3
  tablespoons apricot preserves
  
• ¼
  teaspoon grated lemon peel
  
• 3
  eggs
  
• ¾
  cup half-and-half or milk
  
• 2
  tablespoons granulated sugar
  
• 1
  teaspoon vanilla
  
• 1
  ⁄
  8
  teaspoon salt
  
• 1
  ⁄
  8
  teaspoon ground nutmeg, if desired
  
• 2
  tablespoons butter, melted
  
• Powdered sugar, if desired
  

1
Spray 13×9-inch pan with cooking spray. Cut bread crosswise into 12 (1-inch) slices. Cut horizontal slit in the side of each bread slice, cutting to, but not through, the other edge.

2
In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of cream cheese mixture inside slit in each bread slice. Place stuffed bread slices in pan.

3
In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or whisk until well mixed. Pour egg mixture over bread slices in pan; turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.

4
Heat oven to 425°F. Uncover French toast; drizzle with butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar.

1 Serving:
Calories 310 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g; Trans Fat 1g); Cholesterol 145mg; Sodium 380mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 9g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1 High-Fat Meat, 1½ Fat
Carbohydrate Choices:
2

Apricot-Stuffed French Toast