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Bread Pudding Recipe

“Sugar and spice and everything nice” go into this moist and mouthwatering bread pudding from our Test Kitchen. A traditional homey treat, this one is light, economical, so easy—and a soothing antidote for wintry chills.

This recipe is:

Healthy

Diabetic Friendly

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Bread Pudding Recipe

Prep: 10 min. Bake: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

2 eggs
2 cups fat-free milk
Sugar substitute equivalent to 1/4 cup sugar
1/4 cup sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 cups cubed day-old French bread

Directions

In a large bowl, combine the first 10 ingredients. Add bread cubes; stir gently to coat. Pour into an 8-in. square baking dish coated with cooking spray.
Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 6 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 2/3 cup equals 187 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 338 mg sodium, 28 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Bread Pudding in Light & Tasty February/March 2007, p52

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Bread Pudding

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Reviewed on Jan. 17, 2013 by ennajean

Excellent tasting bread pudding...only change was added raisins and had to bake 35 minutes. Will definitely make again.

Reviewed on May. 06, 2010 by toby15

This was a really good healthy recipe. I did add raisins. This will become a regular!

Reviewed on Jan. 19, 2010 by Pearl411

Great for diabetics. Not overly sweet. Next time I will add a 1/4 cup of raisins and/or 1/4 cup of dried cranberries just for a variable. Then I will continue to make this using the three flavors at different times. Definitely a keeper.