An extremely basic dish that is challenging to quit eating. The combination of the peppers’ heat, the corn’s sweetness, and the cheese’s creamy texture is ideal. most Mexican dishes accept it in place of a protein.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 8-inch square pan |
Ingredients
- 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
Instructions
- 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 bread pudding 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.
- This recipe is a healthier version of
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Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 123 mg |
| Sugars | 17 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made it multiple times. This time I made two versions: one using Chai Latte bread I baked(add two scoops of mix to white bread recipe) and second one, using Aldi’s new trail mix with milk chocolate kisses and dark chocolate kisses instead of raisins in recipe.
I doubled it. I make it often, whenever I have extra bread. It’s great!
This was really delicious. My family doesn’t like raidins, so I used reduced sugar Craisins and chopped pecans. I used brown sugar, reducing to 1/3 cup. I’m dieting and haven’t been eating much sugar, so it tasted plenty sweet. I used a Fuji apple, which cooked up perfectly and as someone else mentioned, used a 9X13 pan for crustier texture. Excellent recipe. Great for dessert or a quick breakfast.
Great, and easy! I had part of a loaf of homemade bread to use (about 50/50 white & whole wheat), eyeballed the amount of bread and added a little more milk. Forgot the eggs initially, but mixed them in before popping it into the oven. (Whew!) Did use an apple and some golden raisins that were getting dried out. Added a bit of nutmeg and cardamom. Used brown sugar instead of white. Done at 45 min, but gave it an extra 5 to soften the apple a bit more. Delicious! Will definitely use this recipe again.
This turned out really well. I’m having it for breakfast all week! I did make a couple of changes, just knowing my preferences – I added more spices and some brown sugar in place of some of the white sugar. I also ended up using a lot more bread than the original recipe called for, probably because I tend to use thin sliced bread so that’s what I had.
Turned out pretty good but I’m thinking a drizzle of sugar free Caramel with homemade whipped topping would make it even better.
I used 8 slices of Old Tyme whole wheat bread which is 40 calories per slice, 3 Jumbo eggs, 1/4 cup of sugar, 1/4 cup Splenda. I skipped the water bath but it came out great just the same. The 12 servings works out to about 129 calories per serving.
This was very tasty. I liked that it wasn’t really sweet. I did use a white French bread (as that is all that I had available). It turned out great!!!! Will definitely make it again.
We love this! Instead of the apple added a can of sliced peaches and brown sugar instead of sugar…didn’t stay around long.
I will soak all the bread with the egg and milk mixture first before placing into oven. Just pouring the mixture over the bread leaves it too dry on top. I’ll make this again now that I’ve got the basics down, and try various fruits & seasonings.
I used Italian 5 grain bread as it was stale. I reduced the sugar to 1/3 cup and substituted crasins for raisins. I thought it would be too sweet with the apples. I also added nutmeg and sliced almonds. I used only 1/2 Envy apple. Unfortunately it was too crunchy as Envy apples are. The reason I buy them loo. However, not the best choice for this recipe. I suggest using another type that may be good for pies. I will use this recipe again.
A Favorite! I substitute spiced peaches for the apple, coconut oil for the butter, halve the sugar, add nuts and use multi-grain artisan bread.
I would stick with the regular bread
It was good. Kids liked it.
I used almond milk with hint of honey and vanilla in place of low fat milk, cranraisins instead od raisins , brown sugar sprinkled on top of the pudding right after taking it out of the oven to cool off . No need of white sugar as the almond milk is already sweet, it was a Big Hit with my coworkers , even those on low carb diet can’t resist having 2 servings!!!
We love this bread pudding and always include the raisins and apples. I always use brown sugar rather than white. I have used the splenda brown sugar (1/2 splenda, 1/2 brown sugar) in place of the sugar and it worked well.
I made this exactly as written but substituted Craisins for Raisins. It was just ok… not much flavor. I would not make it again.
I made this with stale French bread. Had no raisins so I used dried cranberries. Used one apple and two peaches – unpeeled. I was going Square dancing so put in slow cooker on low. Three hours later when I returned it was done! Perfection and so, so easy!
This was great! I will totally make it again.
Very, very good.
This bread pudding recipe was okay. I added one apple and one pear and 1/2 tsp of nutmeg to this recipe. The flavor was lovely, but had too much liquid for my liking. Next time I think I’ll cut the milk down to 1 1/2 cups or add an extra slice of bread.