Recipe: Old-Fashioned Whole Wheat Bread Pudding
Misc.OLD-FASHIONED WHOLE WHEAT BREAD PUDDING
1/4 cup butter
8 slices stale whole wheat bread,* cubed (4 cups)
1/2 cup raisins
2 eggs, slightly beaten
2 cups fat free skim milk
1/2 cup sugar
2 tsp. vanilla
1/4 tsp. ground nutmeg
1/8 tsp. salt
TO SERVE:
powdered sugar (optional)
maple syrup (optional)
butterscotch or caramel ice cream topping (optional)
Preheat oven to 350 degrees F.
Melt butter in a 2-quart ungreased casserole (5-7 minutes). Add bread cubes and raisins' toss to coat.
Meanwhile, beat eggs slightly in a medium bowl. Add milk, sugar, vanilla, nutmeg and salt; mix well. Pour over bread cubes; stir to coat.
Bake for 45-55 minutes or until a knife inserted in center comes out clean.
TO SERVE:
Spoon powdered sugar over warm pudding. If desired, serve topped with maple syrup or your favorite ice cream topping.
Store in refrigerator.
*Or, substitute fresh whole wheat bread slices, toasted cubed.
VARIATION:
You can easily vary the flavor of bread puddings by using other types of bread such as cinnamon-raisin, French or even gingerbread.
Servings: 8 (1 cup each)
Adapted from source: Land O Lakes
1/4 cup butter
8 slices stale whole wheat bread,* cubed (4 cups)
1/2 cup raisins
2 eggs, slightly beaten
2 cups fat free skim milk
1/2 cup sugar
2 tsp. vanilla
1/4 tsp. ground nutmeg
1/8 tsp. salt
TO SERVE:
powdered sugar (optional)
maple syrup (optional)
butterscotch or caramel ice cream topping (optional)
Preheat oven to 350 degrees F.
Melt butter in a 2-quart ungreased casserole (5-7 minutes). Add bread cubes and raisins' toss to coat.
Meanwhile, beat eggs slightly in a medium bowl. Add milk, sugar, vanilla, nutmeg and salt; mix well. Pour over bread cubes; stir to coat.
Bake for 45-55 minutes or until a knife inserted in center comes out clean.
TO SERVE:
Spoon powdered sugar over warm pudding. If desired, serve topped with maple syrup or your favorite ice cream topping.
Store in refrigerator.
*Or, substitute fresh whole wheat bread slices, toasted cubed.
VARIATION:
You can easily vary the flavor of bread puddings by using other types of bread such as cinnamon-raisin, French or even gingerbread.
Servings: 8 (1 cup each)
Adapted from source: Land O Lakes
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