Healthier Bread Pudding II

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For a family that LOVES bread pudding, double this recipe and bake it in a 9×13-inch pan. Enjoy this healthier version – which features whole wheat bread, reduced sugar, and apple or pear – for breakfast or dessert! Optional: Dust lightly with confectioners sugar before serving. Yum!


  • 6 slices day-old whole wheat bread
  • ½ cup raisins (Optional)
  • 1 large apple, peeled and chopped
  • 2 tablespoons butter, melted
  • 4 eggs, beaten
  • 2 cups low-fat milk
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


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

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.

Prep time: 30 mins / Cooking time: 45 mins / Total time: 1 hr 15 mins

Serving: 12 / Yield: 1 8-inch square pan

Calories: 156.5

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