Moving from the dessert menu to the breakfast table, this low-fat bread pudding mixes brown sugar, cinnamon, granola and pears into a sweet wake-up call.
2 lb. dry bread cubes
2 gal. low-fat milk
16 eggs, slightly beaten
2½ cups brown sugar
2 tbsp. vanilla extract
2 tsp. salt
1½ cans (#10) Pacific Northwest pears diced and drained
1 tsp. cinnamon
2 qt. granola
1. Heat oven to 325°F. Divide bread cubes between two spray-coated 12-x20-x2-in. steam table pans.
2. Mix milk, eggs, brown sugar, vanilla, and salt; pour an equal amount of custard mixture over each pan of bread cubes. Layer pears over bread. Sprinkle with cinnamon. Top with granola.
3. Bake 75 to 90 min., or until knife inserted near center comes out clean. Let sit for 5 min. Cut into 6-x4-in. bars. Serve warm.