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Raspberry Bread Pudding

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Raspberry Bread Pudding
  • Prep Time 10 min
  • Total Time 55 min
  • Servings 6
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Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.

Ingredients

4
cups 2-inch cubes day-old bread (5 to 7 slices)
1
cup raspberries
1/2
cup raisins
2 1/2
cups low-fat milk
1/2
cup fat-free cholesterol-free egg product
2
tablespoons packed brown sugar
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg

Directions

  • 1 Heat oven to 350ºF. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • 2 Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
  • 3 Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Tips  

If you’re not a raspberry fan, use blueberries instead.

Wondering what we mean by “day-old bread”? Basically, use stale bread that is not quite totally dried out. Hope that helps!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
(
Calories from Fat
20
)
Daily Value
Total Fat
2 g
(
Saturated Fat
1 g
)
Cholesterol
5 mg
Sodium
210 mg
Potassium
360 mg
Total Carbohydrate
34 g
(
Dietary Fiber
3 g
)
Protein
8 g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
18%
18%
Iron
10%
10%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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