For a family that LOVES bread pudding, double this recipe and bake it in a 9×13-inch pan. Enjoy this healthier version – which features whole wheat bread, reduced sugar, and apple or pear – for breakfast or dessert! Optional: Dust lightly with confectioners sugar before serving. Yum!
Original recipe makes 1 8-inch square pan
Ingredients
6 slices day-old whole wheat bread
1/2 cup raisins
1 large apple, peeled and chopped
2 tablespoons butter, melted
4 eggs, beaten
2 cups low-fat milk
1/2 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
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PREP
30 mins
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COOK
45 mins
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
- Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
- Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
- Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.
Nutrition
Calories: 156 kcal
Carbohydrates: 24.4 g
Cholesterol: 78 mg
Fat: 4.5 g
Fiber: 1.7 g
Protein: 5.6 g
Sodium: 123 mg