Tuesday, Jun. 30, 2009

Microwave bread pudding is cool

When the heat of summer truly sets in, it takes a lot of motivation for me to spend serious time in the kitchen. Desserts and snacks tend to be ice cream or a bowl of sliced fruit or berries.

So I was delighted when a reader wrote in with a favorite recipe for quick treats that her grandchildren love. Microwave Cherry Bread Pudding is a big hit in herfamily. You can make a zillion combinations using different fruit fillings and extracts, and best of all it doesn't heat up the kitchen.

MICROWAVE CHERRY BREAD PUDDING

1 can (about 20 ounces) prepared cherry pie filling

6 slices white bread, cubed

1/4 cup ( 1/2 stick) butter or margarine, melted 1 tablespoon lemon juice

1 cup milk

3 eggs

1/3 cup sugar

1/2 teaspoon almond extract

1/3 teaspoon cinnamon

Whipped cream, whipped topping or ice cream (optional)

Pour the pie filling into a shallow 1 1/2 quart glass casserole dish. Put the bread cubes on top. Drizzle the butter on top and sprinkle with lemon juice.

Beat the milk, eggs, sugar and extract, then pour on top of the bread, pushing down any cubes that aren't coated. Sprinkle with cinnamon.

Microwave on medium (50 percent) power for 18 to 20 minutes (rotate every 4 minutes if your oven doesn't have a turntable), until custard is lightly set in center. Remove and let stand 5 minutes before serving with whipped cream or ice cream. (May also be served cold.)

Makes 8 servings. Per serving: 263 calories, 10 grams fat , 98 mg cholesterol, 5 grams protein, 40 grams carbohydrates, 1 gram fiber, 249 mg sodium.