Healthier Bread Pudding

Written by on in Dessert, Uncategorized

My first “guest” recipe as this was made by my husband for me on Mother’s Day. This recipe makes bread pudding healthier by using Schmidt 6-4-7 bread, and replacing the eggs with Egg beaters. We also did not use any heavy cream. It still tastes delicious. This is a great recipe when you have an extra loaf of bread – or your kids leave the top off the bread so it gets stale overnight.

Bread Pudding
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Bread Pudding

Recipe by The Cooking LawyerCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 8 slices Schmidt 6-4-7 bread or other light bread

  • 3/4 cup of Eggbeaters

  • 1/4 cup skim milk

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp vanilla

  • 1 apple, finely chopped

  • Nonstick cooking spray

Directions

  • Preheat the oven to 350 degrees.
  • Spray a casserole dish with non-stick cooking spray.
  • Break the bread up into chunky bite-size pieces. Put the bread into the casserole dish.
  • In a mixing bowl, whisk together the egg beaters, milk, vanilla, and spices.
  • Finely chop an apple.
  • Mix the egg mixture, apple, and bread in the casserole dish.
  • Bake at 350 for 40 minutes or until custard has set.

Notes

  • We topped with sugar-free whipped cream. Vanilla ice cream would be a great topping, too.