Old-Fashioned Bread Pudding
A serving of "Old Fashioned Bread Pudding" is a delicious way to add whole grain breads to your meals! Buttering each slice of bread and sprinkling it with cinnamon before cutting it into cubes makes every bite especially tasty!
Yield: 6 servings
- 5 slices whole wheat bread
- 2 Tablespoons butter or margarine
- ¼ teaspoon cinnamon
- ⅓ cup sugar, white or brown
- ½ cup raisins or dried cranberries
- 3 eggs
- 2 cups nonfat milk
- 1 teaspoon vanilla extract
- Wash hands with soap and water. Preheat oven to 350 °F. Spray an 8x8 baking dish with non-stick cooking spray. Set aside.
- Spread one side of bread with margarine or butter. Sprinkle with cinnamon. Cut bread into 1-inch cubes.
- In a medium-sized bowl, combine bread cubes, sugar, and raisins.
- Break eggs into a medium-sized bowl. Wash hands with soap and water after cracking raw eggs. Add milk and vanilla to eggs. Blend well.
- Pour liquid over bread mixture; lightly mix. Transfer mixture to prepared baking dish.
- Bake uncovered for 50 to 60 minutes or until the center of the mixture reaches 160 °F when measured with a food thermometer. At this temperature, a metal knife inserted near the center of the pudding comes out clean.
- Serve warm or cold. Top with vanilla yogurt if desired. Refrigerate leftovers within 2 hours.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- Calories 270
- Total Fat 8g
- Saturated Fat 3g
- Cholesterol 105mg
- Sodium 180mg
- Total Carbohydrates 34g
- Fiber 2g
- Total Sugars 24g, includes 12g Added Sugars
- Protein 8g
- Vitamin D 6%
- Calcium 10%
- Iron 10%
- Potassium 6%
Nutrition Software Used:
ESHA Food Processor
Adapted from: Montana Extension Nutrition Education Program, Montana State University Extension Service