For a family that LOVES bread pudding, double this recipe and bake it in a 9x13-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!
I put all the wet ingredients into a bowl, then added the bread. That way I could really make sure it was moistened without slopping it all over the place. I added more apple (with the skins on) and ground nutmeg. I upped the sweetner to 3/4 cup, which was too much because I used the raisins. I think when I make it again, I might add some nuts. Overall, I really enjoyed this. I didn't use a water bath, because I forgot. It still came out fine as far as I could tell.
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Wonderful recipe, not too sweet. Used almond milk in place of regular milk, and it came out better that way--the almond flavor really complements the other ingredients in the pudding. Used pear in lieu of apples. The only thing I'd do differently next time is to use a wider pan to have more of the crusty top, rather than the softer bottom portion!
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I put all the wet ingredients into a bowl, then added the bread. That way I could really make sure it was moistened without slopping it all over the place. I added more apple (with the skins on) and ground nutmeg. I upped the sweetner to 3/4 cup, which was too much because I used the raisins. I think when I make it again, I might add some nuts. Overall, I really enjoyed this. I didn't use a water bath, because I forgot. It still came out fine as far as I could tell.
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my family really liked the bread pudding. I woulld definately make it again. It was very easy and I have most of the ingredients in my home already. I
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If you don t care for sweet desserts you may want to try this subtly sweet bread pudding. The raisins and apples add just enough sweetness and flavor to make this a delightful dessert that s a little healthier than the average bread pudding.
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This recipe was exactly what I was looking for! I am happy to report it worked with gluten-free raisin bread too! I skipped the butter since I was already using whole milk and I used Granny Smith apples and tossed in an extra one since I needed it finished off. I didn't realize it would still be quite sweet even with the sour apples that I highly recommend trying. However my family usually eats little sugar--okay except for my school-aged girl who eats candy daily (sigh) although she too thought it was too sweet! Shocker! I was also serving it for a crazy-day's dinner though so a sweet main dish was a little foreign to all of us.;) Good stuff though. I've been enjoying it ever since for a quick treat or meal as I had made a double batch. I can see it being perfect for cold winter days.
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I have used unsweetened almond milk for part of the milk. I have also used cinnamon raisin bagels for the bread & raisins. I like it with less sugar and I like the apples. I'm not always a raisin fan so the apples are a good change.
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I have made this Bread Pudding for the past 7 years I made some changes a Mexican and Southern twist. As an African American I grew up eating Bread Pudding my mother was taught by her mother who grew up in Oklahoma Arkansas & Louisiana. My most impressionable years growing up I was raised in a Mexican Household Bread Pudding was made around holidays and at times we ate it as a dessert. My Mexican God Mother made it with Peanuts Raisins and Chopped Apples. My Grandmother made it with Raisins coconuts shreds chopped apples. I have included a picture with this review I tripled the recipe. I use my God Mother's recipe with the peanuts some people that have a peanut allergy use coconuts shreds. two apples chopped and raisins. I am diabetic so I removed the sugar and use Granulated Sucralose zero calorie Sweetener or Splenda the measurements cup for cup Like Sugar. I fooled everyone after they finished eating it I wait for all of the compliments I tell them all "it was Artificial Sweetener" that was used to make the Bread Pudding! "LOL" I get a kick out of that every time people have eaten my Bread pudding.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wonderful recipe, not too sweet. Used almond milk in place of regular milk, and it came out better that way--the almond flavor really complements the other ingredients in the pudding. Used pear in lieu of apples. The only thing I'd do differently next time is to use a wider pan to have more of the crusty top, rather than the softer bottom portion!
I put all the wet ingredients into a bowl, then added the bread. That way I could really make sure it was moistened without slopping it all over the place. I added more apple (with the skins on) and ground nutmeg. I upped the sweetner to 3/4 cup, which was too much because I used the raisins. I think when I make it again, I might add some nuts. Overall, I really enjoyed this. I didn't use a water bath, because I forgot. It still came out fine as far as I could tell.
If you don t care for sweet desserts you may want to try this subtly sweet bread pudding. The raisins and apples add just enough sweetness and flavor to make this a delightful dessert that s a little healthier than the average bread pudding.
This recipe was exactly what I was looking for! I am happy to report it worked with gluten-free raisin bread too! I skipped the butter since I was already using whole milk and I used Granny Smith apples and tossed in an extra one since I needed it finished off. I didn't realize it would still be quite sweet even with the sour apples that I highly recommend trying. However my family usually eats little sugar--okay except for my school-aged girl who eats candy daily (sigh) although she too thought it was too sweet! Shocker! I was also serving it for a crazy-day's dinner though so a sweet main dish was a little foreign to all of us.;) Good stuff though. I've been enjoying it ever since for a quick treat or meal as I had made a double batch. I can see it being perfect for cold winter days.
I have used unsweetened almond milk for part of the milk. I have also used cinnamon raisin bagels for the bread & raisins. I like it with less sugar and I like the apples. I'm not always a raisin fan so the apples are a good change.
I have made this Bread Pudding for the past 7 years I made some changes a Mexican and Southern twist. As an African American I grew up eating Bread Pudding my mother was taught by her mother who grew up in Oklahoma Arkansas & Louisiana. My most impressionable years growing up I was raised in a Mexican Household Bread Pudding was made around holidays and at times we ate it as a dessert. My Mexican God Mother made it with Peanuts Raisins and Chopped Apples. My Grandmother made it with Raisins coconuts shreds chopped apples. I have included a picture with this review I tripled the recipe. I use my God Mother's recipe with the peanuts some people that have a peanut allergy use coconuts shreds. two apples chopped and raisins. I am diabetic so I removed the sugar and use Granulated Sucralose zero calorie Sweetener or Splenda the measurements cup for cup Like Sugar. I fooled everyone after they finished eating it I wait for all of the compliments I tell them all "it was Artificial Sweetener" that was used to make the Bread Pudding! "LOL" I get a kick out of that every time people have eaten my Bread pudding.
