Raspberry Bread Pudding

Raspberry Bread Pudding

Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you’re not a raspberry fan, use blueberries instead.
Success
Wondering what we mean by “day-old bread”? Basically, use stale bread that is not quite totally dried out. Hope that helps!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 165
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 210 mg;
  • Total Carbohydrate 34 g
    • (Dietary Fiber 3 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.
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