Light Bread Pudding Recipes

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

HEALTHIER BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
• Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
• Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
• Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

LIGHT & EASY BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
• Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
• Note. Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
• Exchanges per serving: 1 1/2 starch.

LIGHT BREAD PUDDING

Steps:

• Melt butter or margarine.
• Break up bread, set aside.
• Combine brown sugar, cinnamon, allspice.
• Reserve 3 tablespoons of this mixture for topping.
• Pour melted butter onto the bread crumbs and add the remaining sugar mixture.
• Place the bread mixture in a lightly greased 1 1/2 quart baking dish.
• Beat egg, salt, and vanilla in a bowl.
• Add milk slowly.
• Pour over bread mixture in dish.
• Let stand for 5 minutes.
• Sprinkle reserved sugar mix on top.
• Bake at 325F for 45 to 50 minutes.

LIGHT BREAD PUDDING

Steps:

• Preheat oven to 325*.
• Put bread in a greased 9 x 9 pan
• Combine all ingredients and pour over bread.
• Bake uncovered for one hour.

LUSCIOUS LIGHT BREAD PUDDING

Steps:

• For the pudding: In a large bowl, combine all ingredients except bread. Add bread, stirring gently and let stand in the refrigerator for 1 hour. Preheat oven to 350°. Spoon pudding into a 10x7 inch baking dish coated with cooking spray. Bake for 35 minutes. Serve with Rum Sauce. For the Rum Sauce: Combine sugar and margarine in a small saucepan. Stir over medium heat until margarine melts. Add flour. Cook for 1 minute, whisking constantly. Gradually add milk and cook for 4 more minutes, continuing to whisk constantly. Add the rum and remove from heat.

UNBELIVEABLE! HIGH CALCIUM YET LIGHT BREAD PUDDING

Steps:

• Preheat oven to 380°F.
• Tear bread slices apart to chunks or cubes.
• Place bread in a shallow square pan.
• Beat egg whites in a medium bowl.
• Stir in splenda granular.
• Add in yogurt and milk, beating at the same time to combine.
• Pour mixture evenly over bread.
• Make sure it soaks the bread - you might have to use your hands to dip the bread and make them even.
• Bake in oven for about 15 minutes, or until top is golden brown and egg mixture is set.
• The yogurt is the secret ingredient - it gives a good texture and combines with the egg so the pudding still sets, and the yogurt adds sweetness without you needing to add extra sugar - a great calorie saver!
• Feel free to experiment with different yogurt flavors! I used mixed berry yogurt and it smelled great!

LIGHT BREAD PUDDING

Steps:

• Preheat over to 325.
• Put bread cubes in greased 9x9 pan.
• Combine all other ingredients and pour mixture over bread.
• Bake uncovered for 60-75 minutes.

MOUTHWATERING BREAD PUDDING

Steps:

• 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.

ELEGANT BREAD PUDDING

Steps:

• Arrange bread cubes evenly in a greased 13x9-in. baking dish; sprinkle with raisins. In a large bowl, beat the eggs, half-and-half cream, sugar, cinnamon, nutmeg and orange zest; pour over bread. Bake, uncovered, at 350° for 30 minutes. Cover with foil and bake 15 minutes longer or until a knife inserted in the center comes out clean. , For sauce, in a saucepan, combine the brown sugar, butter and whipping cream; cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Serve bread pudding in bowls with caramel sauce and whipped cream if desired.

OLD-FASHIONED BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.