Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce1 Reviews
- Prep: 30 min
- Cook: 55 min
- Ready In: 1 hr 25 min
“A new take on a crowd-pleasing dessert, this bread pudding is sprinkled with cinnamon and raisins and served with a vanilla pudding sauce. Made with nutrient-rich, lactose-free milk, this recipe is a friendly option for those who are lactose intolerant.” - by National Dairy Council
Original recipe yields 10 servings
- Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
- Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, fat-free or low-fat lactose-free milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
- Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
- Cut into squares and serve warm with vanilla pudding sauce.
- Vanilla pudding sauce: Whisk egg, egg white, sugar and cornstarch together in a medium saucepan. Whisk in fat-free or low-fat lactose-free milk.
- Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
Amount Per Serving (10 total)
- 269 cal
- 2.5 g
- 48 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Pretty good! I had to bake for an hour and 30 minutes, not 45, but that's okay. Oven's are different, and I often have to bake longer. I completely forgot the sugar while making this, and weirdly e..." See morenough it was still fine. I used dried sweetened cranberries instead of raisins--maybe that's why it was fine, with the sugar from the cranberries. I didn't put the sauce on top; ran out of time. This is easy, tastes good (even without sugar) and a good way to use up my godfather's Swedish Christmas bread he sends us every year. Thanks for the recipe!"
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