Mouthwatering Bread Pudding Recipe

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Mouthwatering Bread Pudding Recipe

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Publisher Photo
“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.
Recommended: Our Best Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

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 in 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

Nutritional Facts

2/3 cup: 187 calories, 5g fat (2g saturated fat), 78mg cholesterol, 338mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  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 in 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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Reviews forMouthwatering Bread Pudding

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MarineMom_texas User ID: 31788 69378
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."

MY REVIEW
ennajean User ID: 2011993 147517
Reviewed Jan. 17, 2013

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

MY REVIEW
toby15 User ID: 3819439 58590
Reviewed May. 6, 2010

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

MY REVIEW
Pearl411 User ID: 96893 54034
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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