1/4 c Raisins 2 tb Cornmeal
1/2 c Boiling water 1 ts Grated lemon rind
8 (1 oz ea) slices white bread 3 Eggs, lightly beaten
1 1/2 c 1% Low fat milk, divided 1/2 c Seedless red grapes, halved
1 c Peeled, chopped pear 2 ts Chopped fresh rosemary
2 tb Flour 2 ts Olive oil
1/4 c + 2 Tb. sugar, divided
1. Combine raisins and boiling water; let stand 15 minutes. Drain and
set aside.
2. Trim crusts from bread. Cut each slice into 4 triangles; place in a
single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over
bread and let stand for 5 minutes.
3. Carefully (bread will be soggy) arrange the bread triangles in the
bottom of a 10″ quiche dish coated with cooking spray. Top with apple
and pear. Place flour in a medium bowl, gradually add remaining milk
stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb
sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture
over apple and pear; top with raisins and grapes, and sprinkle with
rosemary. Drizzle oil over mixture; sprinkle with remaining sugar.
4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut
into wedges.
Serving information:
207 calories; fat 4.5 gm; sodium 155 mg
Yields
8 servings