As more of our guests are cutting down on their egg consumption, we have been looking for more main dishes that use fewer eggs. This bread pudding is perfect, not too sweet, yet hearty enough for a good start to the morning. It is excellent served with ham or bacon. This recipe is from The Queen Victoria Cookbook by Anna Marie and Doug McMain.

Ingredients:

16 slices cinnamon or raisin bread

1/2 cup butter, softened

2 cups applesauce

1 cup brown sugar

4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup raisins (optional)

4 cups milk

4 eggs

2 teaspoons vanilla

Spread bread with butter. Fit half the bread on bottom of 3-quart glass baking dish that has been sprayed with non-stick pan coating. Cut bread to fit as necessary. Spread applesauce on top. Mix sugars and spices and sprinkle on top of applesauce, followed by raisins, if desired, and remaining buttered bread.

In separate bowl, blend milk, eggs, and vanilla. Pour over ingredients in baking dish. May be prepared in advance to this point and refrigerated, covered. Bake at 350 degrees for 45 to 60 minutes until lightly puffed and browned. Serve with whipped or light cream if desired.

Serves: 12

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