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Cinnamon Raisin Bread Pudding
with Vanilla Pudding Sauce

Cinnamon Raisin Bread Pudding with Vanilla Pudding SauceSuper comfort food—the flavor of cinnamon combined with warm bread pudding and a vanilla pudding sauce.

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

Recipe Ingredients:

Bread Pudding:
1 pound challah or egg bread, cubed
1 teaspoon ground cinnamon
1/2 cup egg substitute
4 large egg whites
1/3 cup sugar substitute for baking
4 cups fat free milk
2 teaspoons vanilla extract
1/3 cup raisins

Vanilla Pudding Sauce:
1 large egg
1 large egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups fat free milk
2 teaspoons vanilla extract

Cooking Directions:

  1. For Bread Pudding: Preheat oven to 350°F (175°F). Spray an 8x8x2-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, 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. For the Vanilla Pudding Sauce: Whisk egg, egg white, sugar and cornstarch together in a medium saucepan. Whisk in milk.
  6. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.

Makes 10 servings; approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce per serving.

Nutritional Information Per Serving (1/10 of recipe): Calories 250; Total Fat 4.5 g; Saturated Fat 1 g; Cholesterol 50 mg; Sodium 350 mg; Calcium 25%; Protein 14 g; Carbohydrates 36 g; Dietary Fiber 1 g.

Recipe and photograph provided courtesy of 3-A-Day of Dairy.