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French Toast Pudding with Winter Fruits
French Toast Pudding with Winter Fruits
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From: EatingWell Magazine, November/December 1996
Crisp French toast tops a fragrant compote of apples, pears and prunes for a great breakfast treat or comforting dessert.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup nonfat vanilla yogurt
- 1½ cups apple cider
- 2 apples, peeled and sliced
- 1 firm but ripe pear, peeled and sliced
- 1½ cups pitted prunes, ( ½ pound)
- 1 cinnamon stick
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 10 slices firm white sandwich bread, crusts trimmed
- 2 large eggs
- ⅔ cup low-fat milk
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
Preparation
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Active
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Ready In
- Preheat oven to 400°F. Line a sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in yogurt, cover and let drain in the refrigerator for 30 minutes to 1 hour.
- Combine cider, apples, pear, prunes, cinnamon stick, lemon zest and lemon juice in a saucepan and bring to a simmer, stirring occasionally. Discard cinnamon stick and pour the fruit mixture into an 8-by-11-inch or similar 2-quart baking dish.
- Cut bread slices in half diagonally. Whisk eggs, milk and vanilla in a mixing bowl. Soak the bread in the egg mixture and arrange in overlapping rows on top of the fruit.
- Combine sugar and cinnamon and sprinkle over the bread. Bake until the top is crisp and golden, 20 to 25 minutes. Let cool slightly before serving with drained vanilla yogurt.
- Per serving: 228 calories; 2 g fat(1 g sat); 4 g fiber; 49 g carbohydrates; 6 g protein; 40 mcg folate; 48 mg cholesterol; 22 g sugars; 705 IU vitamin A; 6 mg vitamin C; 130 mg calcium; 2 mg iron; 123 mg sodium; 421 mg potassium
- Carbohydrate Servings: 3½
- Exchanges: 1½ starch, 1½ fruit, ½ fat
