DESSERTS
NECTARINE BREAD PUDDING
2 nectarines
Milk
4 eggs, beaten
½ cup sugar
¼ tsp. grated nutmeg
1 tsp. almond extract
4 cups dried cubed egg bread*
¾ cup heavy cream
2 tbsp. sugar
¼ tsp. almond extract
Process nectarines through juice extractor following HOW TO USE instructions.
Set aside pulp.
Add enough milk to nectarine juice to make 2 ¼ cups. Combine with egg, sugar,
nutmeg and 1 tsp. almond extract; whisk to blend. Stir in reserved pulp.
Arrange bread cubes in ungreased 2-quart shallow baking dish. Pour nectarine
mixture evenly over bread cubes. Press lightly to moisten bread.
Bake, uncovered at 350º F for 40 minutes or until pudding is puffed and golden.
(A knife inserted into the center of the pudding should come out clean.)
Cool on wire rack for several minutes. Meanwhile, combine heavy cream, sugar
and remaining ¼ tsp. almond extract. Whip to soft peaks. Serve on top of warm
pudding.
Makes 6 to 8 servings.
Note: If desired, substitute peaches for nectarines.
* Toast bread cubes at 350ºF for about 10 minutes, until golden, stirring several
times. French bread may be substituted for egg bread.
BREADS
VITAMIN RICH CORNBREAD
1 cup loosely packed spinach leaves
3 green onions, trimmed
¼ medium red pepper
1 jalapeno, seeded
1¼ cups unsifted all-purpose our
¾ cup yellow cornmeal
¼ cup sugar
2 tsp. baking powder
½ tsp. salt
Skim milk
¼ cup vegetable oil
2 egg whites, beaten
Process spinach, green onions, red pepper and jalapeno through juice extractor
following manual directions. Set aside juice and pulp.
In large bowl, combine our, cornmeal, sugar, baking powder and salt. Combine
reserved vegetable juice with skim milk to make 1 cup. Add top dry ingredients
with oil, egg whites and reserved pulp.
Stir until all dry ingredients are moistened. Spoon into greased 8 or 9-inch square
baking pan. Bake at 400ºF until lightly browned and toothpick inserted into the
center comes out clean.
Serve warm.
Makes about 9 servings.
