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Raspberry Bread Pudding

Raspberry Bread Pudding
  • Prep 10 min
  • Total 55 min
  • Servings 6
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Updated September 24, 2015

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

Steps

  • 1
    Heat oven to 350°F. 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
210 mg
Potassium
360 mg
Total Carbohydrate
34 g
Dietary Fiber
3 g
Protein
8 g
% 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.
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