Sourdough Ambrosia Bread Pudding

For a puffier pudding, refrigerate several hours or overnight before baking.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 5  cups  sourdough bread cubes
• 3  cups skim milk or 3  cups low-fat milk
• 4  large eggs
• 2  large  egg yolks
• 1  cup granulated sugar
• 1  tablespoon vanilla extract
• 1  teaspoon  orange peel, grated
• 1⁄2 teaspoon ground cinnamon
• 2 (8 ounce) cans pineapple chunks in juice, drained
• 1⁄3 cup raisins
• 1⁄2 cup  shredded coconut
• 1⁄2 cup  almonds, chopped toasted
•  cream (optional) or  milk (optional)

Directions

1. 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.
2. 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.
3. *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.