Best Healthy Bread Pudding Recipes

Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy image

Provided by Annacia

Categories Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 9

nonstick cooking spray
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
1/3 cup snipped dried apricot
3/4 cup Egg Beaters egg substitute (or egg whites)
2 cups nonfat milk
1 cup canned pumpkin
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
frozen fat-free whipped dessert topping, thawed (optional)

Steps:

Preheat oven to 350 degree F.
Coat a 2-quart square baking dish with nonstick cooking spray.
In the prepared baking dish, combine bread cubes and dried apricots; set aside.
In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
Slowly pour pumpkin mixture over bread mixture in baking dish.
Gently press bread mixture down into liquid to moisten.
Let stand for 15 minutes.
Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
Cool slightly; serve warm.
If desired, serve with dessert topping. Makes 9 servings.

Healthy Bread Pudding image

Provided by rose93

Time 1h35m

Yield Serves 8

Number Of Ingredients 11

400g wholemeal bread
50g wholemeal extra strong bread flour
500g mixed dried fruit
450ml skimmed milk
150ml apple or pear juice
1 egg white
40g flora light (or other reduced fat margarine)
3tbsp caster sugar
1.5 tsp cinnamon
1tsp mixed spice
zest of a lemon (optional)

Steps:

tear the bread into pieces and place in a large bowl. Add the flour, spices, sugar and mixed fruit. Also add the lemon peel if using.
Add the egg, and mix to combine. Then add the milk and fruit juice. Stir everything together to make a fairly soggy, gloopy mixture.
Melt the margarine and add to the bread mixture. Stir it in.
Pour the mixture into a deep loaf tin or other baking tray of similar size. The deeper it is the longer it will take to bake.
Bake in the oven at 200 degrees celcius for 1 hour. After the first 30 minutes, cover with tinfoil to avoid burning the top.
When the bread pudding is done, take out of the oven but leave in the tin to cool over night. If you take it out at this stage it will be very crumbly and may collapse! It tastes best the next day after it has cooled and become firm.