Cinnamon Raisin Bread Pudding (easily converts to a lighter bread pudding dessert) Recipe

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5 votes | 11299 views

Bread puddings are the ultimate comfort food, but if you're into light, heart-healthy and diabetic desserts, be assured this recipe is easily modified to fill those requirements (see TO MAKE LIGHTER notation below ingredients.) Whole grain breads are a great choice, and if you don't have any bread with raisins, just add 2 or 3 tablespoons of raisins or craisins to the recipe. Anytime you've got day-old bread, milk and/or eggs to use up, consider making bread pudding!

Prep time:
Cook time:
Servings: 6


Cost per serving $0.29 view details
  • 2 eggs
  • 2 cups milk
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • Dash salt
  • 3 tablespoons butter, melted
  • 4 slices day-old cinnamon raisin bread, or day old bread of choice, cut into 3/4" cubes (total of 4 cups bread cubes)
  • TO MAKE LIGHTER or for a special health needs dessert make any or all of these changes: Use egg substitute in place of eggs; replace milk with nonfat or 1% milk; use Splenda or similar sugar replacement for all of the sugar; replace butter with transfat-free margarine; use 100% whole grain bread.


  1. Set oven to 350 degrees F.
  2. Beat eggs in mixing bowl, then stir in milk, sugar, salt, cinnamon and butter.
  3. Fold in bread cubes gently until moistened.
  4. Spoon mixture into ungreased 1.5 quart casserole baking dish.
  5. Bake 30-35 minutes or until pudding is set, and a sharp knife tip inserted in center comes out clean.
  6. Cool 10-15 minutes before serving warm; or chill and serve cold.
  7. Yield 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 125g
Recipe makes 6 servings
Calories 208  
Calories from Fat 88 42%
Total Fat 9.87g 12%
Saturated Fat 5.62g 22%
Trans Fat 0.0g  
Cholesterol 85mg 28%
Sodium 120mg 5%
Potassium 140mg 4%
Total Carbs 26.36g 7%
Dietary Fiber 0.2g 1%
Sugars 26.61g 18%
Protein 4.54g 7%



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