Holiday menu planning on your mind? We have you covered with this delicious and easy to make baked apple tortelli. Happy cooking!
A greased 1-quart soufflé dish can be used to bake the pudding instead of the individual ramekins but will require a longer baking time. This recipe also doubles well.
MAKES 4 SERVINGS
2 2/3 c. cubed crusty wheat bread
¼ c. dried cranberries
2 Tbsp. chopped pecans
2 Tbsp. chopped white chocolate
1 large egg
1 large egg white
½ c. evaporated milk
½ c. nonfat milk
¼ c. light brown sugar
½ tsp. ground cinnamon
COMBINE the bread, cranberries, pecans, and chocolate in a large bowl.
COMBINE the remaining ingredients in a medium bowl and whisk well to combine. Add to the dry ingredients, stir, and let sit until the liquid is absorbed into the bread, about 30 minutes.
PREHEAT the oven to 350° F. Lightly grease 4 four-ounce ramekins or 1 one-quart soufflé dish.
DIVIDE the batter among the ramekins and bake until golden brown and the middle is just set, 28 to 30 minutes. (Alternatively, the pudding can be baked in a greased 1-quart soufflé dish for about 35 minutes.)
SERVE the pudding hot either in ramekins or turned out onto dessert plates.
CALORIES: 260; TOTAL FAT: 7 G; CARBOHYDRATE: 42 G; DIETARY FIBER: 2 G; PROTEIN: 8 G
This recipe is featured in Miraval’s Mindful Eating cookbook, which includes two hundred beautifully clean recipes and simple techniques for readers to use at home, allowing them to make smarter choices with a better understanding of portion size, ingredients, and cooking practices.