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French Toast Pudding with Winter Fruits

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  55 Minutes
  8 servings
Crisp French toast tops a fragrant compote of apples, pears and prunes for a great breakfast treat or comforting dessert.
1 cup  nonfat vanilla yogurt
1 1/2  cups apple cider
2   apples, peeled and sliced
1   firm but ripe pear, peeled and sliced
1 1/2  cups pitted prunes (1/2 pound)
1   cinnamon stick
1 teaspoon   freshly grated lemon zest
2 tablespoons   lemon juice
10 slices   firm white sandwich bread, crusts trimmed
2   large eggs
2/3 cup  low-fat milk
1 teaspoon   vanilla extract
2 tablespoons  sugar
1/2 teaspoon   ground cinnamon
Preheat oven to 400°F. Line a sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in yogurt, cover and let drain in the refrigerator for 30 minutes to 1 hour.

Combine cider, apples, pear, prunes, cinnamon stick, lemon zest and lemon juice in a saucepan and bring to a simmer, stirring occasionally. Discard cinnamon stick and pour the fruit mixture into an 8-by-11-inch or similar 2-quart baking dish.

Cut bread slices in half diagonally. Whisk eggs, milk and vanilla in a mixing bowl. Soak the bread in the egg mixture and arrange in overlapping rows on top of the fruit.

Combine sugar and cinnamon and sprinkle over the bread. Bake until the top is crisp and golden, 20 to 25 minutes. Let cool slightly before serving with drained vanilla yogurt.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 227
Fat. Total: 2g
Protein: 6g
Carbohydrates, Total: 49g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 55mg
Sodium: 153mg
% Cal. from Fat: 8%
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