Brunch Bread Pudding Make fruit-topped bread pudding the center of a fast and fabulous brunch. Prep Time:30 min Start to Finish:3 hr 30 min Makes:6 servings Bread Pudding1/2loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)2tablespoons raisins3eggs1/3cup granulated sugar1/2teaspoon ground cinnamonDash of salt1 1/2cups milk2tablespoons packed brown sugarCran-Raspberry Topping1package (10 ounces) frozen raspberries, thawed1cup granulated sugar 1cup cranberries 1.Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins.2.In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours. 3.Heat oven to 325ºF. Bake uncovered 50 to 60 minutes or until golden brown.4.Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding. Nutrition Information 1 Serving: Calories 415 ( Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 110mg; Sodium 280mg; Total Carbohydrate 88 g (Dietary Fiber 4g, Sugars ncg); Protein 9g Percent Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 12%; Iron 10% Exchanges: 3 Starch; 3 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet.
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