| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Puddings, Desserts, Low-fat, Bread |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Apples; grated |
| 2 |
tb |
Lemon juice |
| 4 |
c |
Bread; cubed, small pieces |
| 1/3 |
c |
Raisins |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
c |
Skim Milk |
| 1/2 |
c |
Maple syrup |
| 1/2 |
ts |
Vanilla |
| 2 |
|
Egg whites |
INSTRUCTIONS
Mix lemon juice with grated apple. Blend the soymilk, egg replacer, maple
syrup and cinnamon (and vanilla, if you use it) together. Put one third of
the bread in the bottom of a greased 8" by 8" baking dish and cover with 1
cup of the apples and half the raisins. Pour one cup of the liquid mixture
over these ingredients. Repeat the layers of bread, apple and raisins,
ending with a top layer of bread.
Pour the rest of the liquid ingredients over it. Sprinkle with cinnamon.
Let pudding sit for about 20 minutes. Bake, covered, at 350 degrees F (325
if you use a glass dish) for 45 minutes. Let stand for 10 to 20 minutes at
room temperature before serving.
Recipe by: Net
Posted to JEWISH-FOOD digest Volume 98 #004 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 04, 98
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