The best delicious Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bread Pudding recipe today!
Hello my friends, this Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Bread Pudding.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bread Pudding.
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7 oz Bread; cut 1/4- thick, and
-into 1-squares, (about 5
-lightly packed cups)
1/3 c Raisins
2 lg Eggs
1/4 c Egg substitute; such as Egg
-Beaters
1/3 c Sugar
1 ts Vanilla extract
1 ts Cinnamon
1/4 ts Nutmeg
2 c 2% lowfat milk; (up to
-2-1/4)
You can make lowfat bread pudding using a lowfat challah with the
crust (recipe follows), French bread (without the crust), or a soft,
white bread with crusts (I use Arnold Lite Italian, certified
“O-U”). Contrary to the traditional baking technique for bread
pudding, this lowfat version should not be baked in a water bath, as
the pudding will come out too soft. Skim milk can be used, but this
too will result in a softer set. Also serve on: Shavuot, Chanukah
1. Preheat the oven to 325F, with a rack in the lower third of the
oven. Place the bread on a cookie sheet, and lightly toast it in the
oven for 5 minutes (it should not brown, but should become somewhat
dry. Remove, and let cool. Iif the bread is already stale, it does
not need to be baked).
2. Place the bread cubes in a 2-quart baking dish (I like an 8×8-inch
square, glass baking pan). Sprinkle the raisins over the bread.
3. In a medium bowl, lightly whisk together the egg and the egg
substitute (If using egg whites, instead, you will need to whisk more
vigorously to break the albumen and blend the eggs and whites
thoroughly). Whisk in the sugar, vanilla, cinnamon, nutmeg and milk.
4. Pour 2 cups of the milk mixture over the bread. Press down on the
bread with the back of a spoon. Submerge any raisins that are at the
top, as they will over-bake if exposed. Let the bread soak in the
milk for 15 minutes, pressing occasionally with the back of the
spoon. If the top does not seem to be getting moist enough, add the
remaining 1/4 cup of milk (this will vary depending on the type of
bread used, and how soft you want the finished pudding to be).
5. Bake the pudding for 60 to 70 minutes, or until puffed and set.
Remove it to a rack and let cool for at least 1 hour. If you prefer a
firmer pudding, refrigerate it until near serving time, and then
microwave the pudding just until barely warm. If a softer pudding is
desired, it can be served after it has baked, and cooled to warm.
Bread pudding can be made 2 days ahead. Keep refrigerated, and before
serving, microwave until warmed through.
Nutritional notes per serving: 128Calories (165 with lowfat challah),
3g Fat (17%) (4g with lowfat challah), 44mg Cholesterol, 23g
Carbohydrates, 5g Protein, 142mg Sodium, 2g Fiber, RDA % – 3% Vitamin
A, 1% Vitamin C, 9% Calcium, 5% Iron
Variations: add or substitute other dried fruits, such as cherries, or
dates. Add diced apples, pears, chocolate chips or coconut (adding the
first two will make a more moist pudding. Adding the last two will add
fat).
Yields
6 Servings
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