FRUIT ‘N BREAD PUDDING RECIPE:
3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry. Cut toast into
cubes. Combine toast cubes and fruits. Dissolve brown sugar and
cinnamon in water. Add extracts. Pour over fruit mixture, turn with
spatula until well coated. Let stand 5 minutes. Turn again, scraping
down sides of bowl. Place mixture in one-quart size oven-proof
casserole. Bake uncovered for 30 minutes. Serve warm with dusting
of grated nutmeg. Makes 3 servings.