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