If you like, substitute cinnamon-raisin bread for the white bread and omit the cinnamon and raisins from the pudding.
1 pound McIntosh or Cortland apples, cut into 1/2-inch cubes
1/3 cup raisins
1/2 cup apple cider or juice
2/3 cup packed dark brown sugar
2 1/4 cups low-fat (1%) milk
1/4 cup reduced-fat sour cream
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon
8 ounces white sandwich bread (about 8 slices), toasted and torn into large pieces
1. Preheat the oven to 350°F.
2. In a large skillet, combine the apples, raisins, and cider. Bring to a boil over medium heat, reduce to a simmer, cover, and cook until the apples have softened, about 5 minutes.
3. Meanwhile, in a large bowl, whisk together the brown sugar, milk, sour cream, whole egg, egg white, vanilla, lemon zest, and cinnamon.
4. Place the toast pieces in an 8-cup glass or ceramic baking dish along with the apple mixture. Pour the milk-egg mixture on top and bake for 25 minutes, or until the custard is just set and the top is golden brown. Serve warm or at room temperature. Makes 6 servings
|Good source of: riboflavin, thiamin, vitamin B12|
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.