Sourdough Ambrosia Bread Pudding
- Ready In:
- 1hr
- Ingredients:
- 13
- 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
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
As a way to get back to simplicity, I love to bake things the way our forefathers did. Somehow those old ways seem to have so much more flavor and I know just what is in it. Unlike all those things one buys in the store.
I live with my wife and my two kids in a small S.W. Iowa town. We often go out camping or at least cook over a fire pit in the back yard with my cast iron cookware whenever we can. When it get's too cold I then cook in the fireplace.
Most weekends I make a few loaves of sourdough bread. It doesn't stay around too long, and by the end of the week we seem to need to buy a loaf at the store.