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Quince-and-Cranberry Bread Pudding

Quince-and-Cranberry Bread Pudding
You can never have too many dessert recipes, so give Quince-and-Cranberry Bread Pudding a try. This vegetarian recipe serves 6. One portion of this dish contains roughly 8g of protein, 5g of fat, and a total of 300 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have egg whites, brown sugar, ground nutmeg, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 35
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OvenOven
2
Place hazelnuts on a baking sheet.
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HazelnutsHazelnuts
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Baking SheetBaking Sheet
3
Bake at 350 for 15 minutes, stirring once. Turn nuts out onto a towel.
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NutsNuts
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OvenOven
4
Roll up towel; rub off skins. Coarsely chop nuts; set aside.
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NutsNuts
RollRoll
Dry Seasoning RubDry Seasoning Rub
5
Combine milk and next 7 ingredients (milk through egg) in a bowl.
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MilkMilk
EggEgg
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BowlBowl
6
Add bread cubes; toss to coat.
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Bread CubesBread Cubes
7
Let stand 15 minutes.
8
Place a large nonstick skillet coated with cooking spray over medium heat until hot.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
9
Add quince; saut 3 minutes.
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QuinceQuince
10
Add apple cider; reduce heat, and simmer 15 minutes or until liquid almost evaporates.
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Apple CiderApple Cider
11
Add quince, cranberries, and hazelnuts to bread mixture; toss gently to coat. Spoon into an 8-inch square baking dish coated with cooking spray.
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Cooking SprayCooking Spray
CranberriesCranberries
HazelnutsHazelnuts
QuinceQuince
BreadBread
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Baking PanBaking Pan
12
Bake at 350 for 35 minutes or until set.
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OvenOven
13
Let stand 5 minutes before serving.
DifficultyHard
Ready In45 m.
Servings6
Health Score7
Vegetarian
DietsLacto Ovo Vegetarian
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