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Currant-filled whole wheat pitas add a Greek flair to this unusual orange-scented bread pudding. From the Conagra site.
- 1 medium orange
- 1 1⁄2 cups soymilk lite or 1 1⁄2 cups evaporated skim milk
- 1 1⁄2 cups low-fat milk
- 2 teaspoons dried rosemary leaves
- 5 tablespoons honey, divided
- 3 whole wheat pita bread
- 10 tablespoons currants, divided
- nonstick cooking spray
- 1 1⁄2 cups egg beaters fat-free liquid egg product
- 2 tablespoons vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons sliced almonds
- Peel orange being careful not to break segments. Pull or trim away excess pith from peel; discard pith. Cover orange sections; set aside. Place peel in medium saucepan. Add soy milk, low-fat milk, rosemary and 3 tablespoons honey; cook over medium heat 10 minutes, stirring occasionally.
- Spray 2-1/2 quart deep, round baking dish with cooking spray while heating milk. Cut the edge of each pita about two inches, then fill each with 3 tablespoons currants. Stack pitas on top of each other; cut the stack into 6 wedges. Arrange the stacked wedges in a circle around baking dish. If any currants fall out, add to dish.
- Strain milk mixture into separate medium bowl; discard rosemary and orange peel. Whisk Egg Beaters, vanilla and cinnamon into milk mixture until blended. Pour over pita wedges. Let stand 30 minutes. Meanwhile, cut reserved orange into sections by cutting between membrane; cover and refrigerate.
- Preheat oven to 350°F Sprinkle almonds over dish, then drizzle with 1 tablespoon honey. Bake 45 minutes, or until wooden pick inserted in center comes out clean.
- Serve each stacked wedge warm or at room temperature topped with remaining honey and currants. Place a few orange sections to the side.