Mouthwatering Bread Pudding Recipe

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“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.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Bread Pudding in Light & Tasty February/March 2007, p52

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Reviewed Apr. 3, 2014

"I prepared this dish tonight and it was so good. I used some frosted cinnamon rolls that I made yesterday but they didn't rise and I didn't want to throw them out so I used them in this bread pudding. Oh, my goodness, was it good. Other than that, I followed the recipe exactly. I will make this dish again."

Reviewed Jan. 17, 2013

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

Reviewed May. 6, 2010

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

Reviewed Jan. 19, 2010

"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."

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