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BRUNCH BREAD PUDDING WITH APPLE COMPOTE

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • PAM® Baking Spray
  • 8 8 slices = about 4 cups slices cinnamon raisin bread, cut into 1/2-inch pieces
  • 2 cups fat free half-and-half
  • 1 1 cup = 8 oz cup Egg Beaters® Original
  • 1/2 cup chopped walnuts
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Fleischmann's® Original-stick
  • 2 apples, such as Fuji, cored, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup maple-flavored pancake syrup
DIRECTIONS

Preheat oven to 325°F. Spray 8 oven-safe custard cups (6-ounce) with baking spray. Stir together bread pieces, half-and-half, Egg Beaters, walnuts, sugar, vanilla, and cinnamon in large bowl. Let stand 10 minutes.

Spoon mixture evenly into prepared custard cups. Place custard cups in a roasting pan filled 1-inch deep with water. Bake 45 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes.

Melt Fleischmann's in medium saucepan over medium heat. Add apples; cook and stir 3 minutes, or until crisp-tender. Stir in cranberries and syrup; cook and stir 3 minutes, or until apples are tender. Unmold puddings. Serve with compote.