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Nourish Your Morning With Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

The morning alarm clock. The race to get ready. The quick e-mail check-in and the dog waiting to be walked. All this before you’ve had a chance to fully wake up. Life is hectic - so start your day off smart. Take time to indulge in a nutritious breakfast. Sit down for something real, with dairy and maybe some fruit and whole grains, too. Taste. Breathe. Set a goal or two. Make sure you’re about to get out of your day what you put into it. And if you do have to grab something on the run, make it a cup of yogurt and a spoon. Nourish Your Morning with this tasty recipe for Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce. Check out 3aday.org for more recipes to nourish your morning.

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Ingredients

For the bread pudding:
1 pound challah or egg bread, cubed
1 teaspoon cinnamon
1/2 cup egg substitute
4 egg whites
1/3 cup sugar substitute for baking
4 cups fat-free milk
2 teaspoons vanilla extract
1/3 cup raisins
For the vanilla pudding sauce:
1 egg
1 egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups fat-free milk
2 teaspoons vanilla extract

Directions

For the bread pudding:
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, 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*.
*For the vanilla pudding sauce:
Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving

Recipe created by Chef Lisa Schroeder of Mother's Bistro, Portland, Ore., on behalf of 3-A-Day™ of Dairy

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