Cinnamon Raisin Bread Pudding (easily converts to a lighter bread pudding dessert) Recipe
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!
- 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.
- Set oven to 350 degrees F.
- Beat eggs in mixing bowl, then stir in milk, sugar, salt, cinnamon and butter.
- Fold in bread cubes gently until moistened.
- Spoon mixture into ungreased 1 Â½ quart casserole baking dish.
- Bake 30-35 minutes or until pudding is set, and a sharp knife tip inserted in center comes out clean.
- Cool 10-15 minutes before serving warm; or chill and serve cold.
- Yield 6 servings.
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|Amount Per Serving||%DV|
|Serving Size 125g|
|Recipe makes 6 servings|
|Calories from Fat 88||42%|
|Total Fat 9.87g||12%|
|Saturated Fat 5.62g||22%|
|Trans Fat 0.0g|
|Total Carbs 26.36g||7%|
|Dietary Fiber 0.2g||1%|