Old-Fashioned Bread Pudding Recipe

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Through the years, I've made this bread pudding quite often and am asked for the recipe each time. I think folks find this dessert so appealing because of its comforting taste and texture.
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6 servings


  • 2 cups fat-free milk
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • Artificial sweetener equivalent to 1 teaspoon sugar
  • 4 slices stale bread, cut into 1-inch cubes
  • 2 tablespoons raisins
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

Nutritional Analysis: 1/6 of recipe equals 113 calories, 165 mg sodium, 1 cholesterol, 15 gm carbohydrate, 6 gm protein, 3 gm fat. Diabetic Exchanges: 1 starch, 1/2 meat


  1. Combine milk, egg substitute, vanilla and sweetener in a bowl. Add bread cubes and raisins; stir gently. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Place in a shallow pan; add 1 in. of water. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Old-Fashioned Bread Pudding in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p295

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Reviewed May. 18, 2010

"just like the one my mom made for family of seven who all remember her cooking"

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