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Sunday, July 10, 2011

Wheat Bread Pudding

This recipe uses no eggs and produces
a very creamy and tasty bread pudding.
It's differant because you use fresh
whole wheat bread and not stale bread.
You can really taste the wheat flavor
and this doesn't sink after removing
it from the oven as some puddings do.

vegetable shortening
12 slices whole wheat bread
20 ounce can apple pie fill
12 ounces evaporated milk
6 ounces milk
1 teaspoon cinnamon sugar

Grease and flour a baking dish.
Preheat oven to 400 degrees F.
Using hands breack up bread slices
and place in prepared baking dish.
Place apple pie fill over top.
Pour evaporated milk and milk
over apples and bread.
Sprinkle top with cinnamon sugar.
Just before covering dish and
placing it in the oven,
use a spoon to press down the bread
evenly to absorb the milk.
Bake for about 45 minutes or until done.
Remove and let cool some before serving.

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