Cherry Up­sideDown Bread Pud­ding

I love bread pud­ding, and I en­joy fix­ing this for my fam­ily on a chilly day.

Simple & Delicious - - ON THE MENU -

—Ronna Far­ley, Rockville, MD Prep: 20 min. + cool­ing • Cook: 23/4 hours Makes: 12 serv­ings 1 loaf (16 oz.) sliced white bread 1 can (21 oz.) cherry pie fill­ing 1/2 cup but­ter, soft­ened 1 cup sugar 5 large eggs 2 cups 2% milk 1 tsp. ground cin­na­mon 1 tsp. vanilla ex­tract 3/4 cup semisweet choco­late chips Sweet­ened whipped cream, op­tional

1. Place bread on un­greased bak­ing sheets. Broil pans 3-4 in. from heat un­til golden brown, 1-2 min­utes on each side; let cool. Cut into 1-in. pieces; set aside.

2. Spoon pie fill­ing into a greased 5- or 6-qt. slow cooker. In a bowl, cream but­ter and sugar un­til crumbly. Add eggs, one at a time, beat­ing well af­ter each ad­di­tion. Beat in the milk, cin­na­mon and vanilla (mix­ture may ap­pear cur­dled). Gen­tly stir in choco­late chips and re­served bread cubes; let stand un­til bread is soft­ened, about 10 min­utes. Trans­fer to slow cooker.

3. Cook, cov­ered, on low un­til set and a knife in­serted near the cen­ter comes out clean, 23/4-31/4 hours. Serve warm with whipped cream, if de­sired.

3/4 CUP 393 cal., 15g fat (8g sat. fat), 101mg chol., 305mg sod., 58g carb.

(27g sug­ars, 2g fiber), 8g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.