Apricot Meringue Bread Pudding
Submitted by: Jean Olson
Serving Size: 12
Nutritional Information: 282 calories, 8g fat, 3g saturated fat, 86mg cholesterol, 164mg sodium, 47g carbohydrate, 1g fiber, 8g protein
|1/2 cups||apricot preserves or spreadable fruit|
|1/4 teaspoons||cream of tartar|
|1 teaspoons||vanilla extract|
|2 cups||nonfat milk|
|14 ounces||sweetened condensed milk|
|1 teaspoons||ground cinnamon|
|3 cups||bread cubes|
|1/4 cups||pecans, chopped|
- Heat oven to 350 degrees. Grease 8-inch baking dish with cooking spray. Place bread cubes in dish. Sprinkle cinnamon over bread. In a medium bowl, beat egg yolks, sweetened condensed milk, nonfat milk, and vanilla; mix well. Pour over bread cubes; let mixture absorb for 10 minutes. Bake for 35 minutes or until set. Remove from oven. Set oven to 400 degrees.
- In medium bowl, beat egg whites and cream of tartar until frothy. Gradually beat in sugar until stiff and sugar is completely dissolved. Spread apricot preserves over top of baked pudding. Spread meringue over pudding, sealing to sides of pan. Sprinkle with pecans.
- Bake 7 to 9 minutes or until meringue is lightly browned. Serve warm or cold.