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Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce

Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
National Dairy Council

National Dairy Council

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
  2. 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.
  3. Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
  4. Cut into squares and serve warm with vanilla pudding sauce.
  5. 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.
  6. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
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Reviews

pomplemousse
5

pomplemousse

1/12/2013

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 enough 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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