8 cups dry french bread cubes ..recipe follows..
1/2 cup dried tart cherries, cried cranberried, dried blueberries, raisins or dried currants
2-1/2- cups water
1 14-ounce can Eagle Brand Sweetened Condensed Milk, not evaporated...
9 oz White chocolate, chopped
3 eggs, beaten
2 tablespoons butter or margarine melted
2 tablespoons ReaLemon Lemon Juice from Concentrate | | | Preheat oven to 350 degrees. In 13x9-inch baking dish, stir together bread cubes and dried fruit; spread evenly in dish. In heavy small saucepan, melt white chocolate over very low heat, stirring constantly. In large bowl, combin water, Eagle Breand, eggs, melted butter, ReaLemon Juice and melted white chocolate; pour evenly over bread cubes. With spoon, press bread down to moisten completely. Bake 40-50 minutes or until knife inserted in center comes out clean. Serve warm or let cool. Store leftovers covered in refigerator. NOTE: To make dry bread cubes, preheat oven to 300 degrees. Cut bread into 1/2-inch thick slices; cut slices into 1/2-inch square pieces. Spread in single layer in 15x10-inch baking pan. Bake 10-15 minutes or until dry, stirring twice. Cool. Bread will continue to dry and crisp as it cools or loosely cover bread cubes. Let Stand at room temperature 8-12 hours. Turn once. Submitted by Tiffany |
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