Luscious Light Bread Pudding Recipes

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.

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.

BLUEBERRY BREAD PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter an 11-by-7-inch baking dish.
• Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
• Add the bread and let the mixture stand for 10 to 15 minutes.
• Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
• Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
• Add about an inch of very hot water to the large outer pan.
• Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
• Gather the ingredients.
• Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
• Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
• Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
• Stir in the lemon zest, lemon juice, and butter. Stir to blend.
• Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce , blueberry sauce, or bourbon sauce are all good choices.

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.

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.

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.

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.

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.