Bread Pudding for 2 Recipe

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My sister and I love the old-fashioned flavor of this bread pudding. We share it with each other often.—Mildred Patterson, Guthrie, Oklahoma
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:2 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 2 servings


  • 1 slice bread, cubed
  • 2 tablespoons raisins
  • 1 egg
  • 1/2 cup evaporated milk
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Nutritional Facts

1 serving equals 228 calories, 7 g fat (4 g saturated fat), 126 mg cholesterol, 160 mg sodium, 33 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit 1/2 milk


  1. Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat the egg, milk and water; pour over bread. Combine the sugar, cinnamon and nutmeg; sprinkle over top.
  2. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm. Yield: 2 servings.
Originally published as Bread Pudding for Two in Taste of Home October/November 1998, p10

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