Dec 28

Warm Cinnamon Bread Pudding

Here is a really easy and yummy recipe for bread pudding. I tried so many recipes and finally came up with one I really liked. I did try using whole wheat bread but in this case I didn’t like the texture so I went with an Italian bread that was surprising very low in calories and fat. I found this bread in the bakery department of the market in the white paper sleeves. Look for one that has about 140 calories per serving and no more than 1 gram of fat.
Nutrition: calories 151 , fat 2.4, carbs 26.8, fiber 1, protein 5.3

Warm Cinnamon Bread Pudding

  • One 7 ounce loaf Italian bread, found in the deli or bakery department of the market
  • 1 cup Egg beaters (or the store brand)
  • 2 cups 2 % milk or soy or almond milk, I used almond for this recipe
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 2 tsp cinnamon
  • 3 tbsp brown sugar
  • 2 1/2 tbsp. light butter, melted and cooled
  • Light whipped cream from the can, optional
Preheat oven to 350 degrees. Have ready a 9 x 9 non stick pan sprayed with cooking spray ready.
  1. Cut the bread in cubes and toast in the oven for about 5-10 minutes.
  2. In a large bowl whisk the Egg Beaters, soy milk, vanilla, salt and cinnamon until well combined. Set aside.
  3. Toss the toasted bread in the prepared pan and then pour the egg mixture over the bread cubes. Press down with a spatula or clean hands until the mixture has covered the bread. Some pieces will pop up but that’s OK.
  4.  Pour the melted butter over the pudding.
  5. Sprinkle the 3 tablespoons brown sugar over the top.
  6. Bake for about 35-40 minutes. Turn the pan around half way through baking time. A tooth pick should come out clean and the pudding should be golden brown. Let sit a few minutes and then spoon out 9 servings. Enjoy!

Makes 9 nice size servings.




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