Raspberry Bread Pudding

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 6

Ingredients

Ingredients

4
cups 2-inch cubes day-old bread (5 to 7 slices)
1
cup raspberries
1/2
cup raisins
2 1/2
cups low-fat milk
1/2
cup fat-free cholesterol-free egg product
2
tablespoons packed brown sugar
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg

Directions

Directions

  • 1 Heat oven to 350ºF. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • 2 Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
  • 3 Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Notes










Tips

Expert Tips

If you’re not a raspberry fan, use blueberries instead.

Wondering what we mean by “day-old bread”? Basically, use stale bread that is not quite totally dried out. Hope that helps!

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
Calories from Fat
20
% Daily Value
Total Fat
2 g
2%
Saturated Fat
1 g
1%
Cholesterol
5 mg
5%
Sodium
210 mg
210%
Total Carbohydrate
34 g
34%
Dietary Fiber
3 g
3%
Protein
8 g
8%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
18%
18%
Iron
10%
10%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.