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healthier… Cinnamon Raisin Bread Pudding

Whenever my friend, Jhiane, comes over I try to think outside of the box because she is a tough cookie to please.cookie dough cupcake 121
Ideally, I’d love to whip up a batch of freshly baked classic chocolate chip cookies for us to devour in minutes, or some Southern Red Velvet Cake with full blown Cream Cheese Frosting, but I can’t.cookie dough cupcake 124
You see, I love my bff way too much, and myself, so instead I try to think of healthier ways to make some of her favorite classic recipes, healthier.cookie dough cupcake 118
And then I wait for her reaction.  Quite honestly, I’ve known Jhiane for so long now that I can tell purely based on her facial expression whether or not she likes my food.  And even if she doesn’t like my food, she’ll still manage to politely say, “it’s okay, it’s not bad.”  It’s not bad?!?!?  And then I’ll yell, Jhiane JUST TELL ME THE TRUTH, I CAN HANDLE IT!  WHAT WENT WRONG? cookie dough cupcake 136
This time was different though.  She actually liked my Cinnamon Raisin Bread Pudding and said, “this tastes really good, I didn’t think it would taste this good with only 1 tablespoon of butter.”  Hearing that was music to my ears.cookie dough cupcake 148
Re-creating a classic and making it healthier sometimes does mean sacrificing a little bit of taste, but that’s okay if the end result still tastes good.  Don’t you think?  And if I can get Jhiane to like any recipe of mine, my mission is accomplished.cookie dough cupcake 188
Enjoy this Cinnamon Raisin Bread Pudding made with 100% whole wheat bread, an egg, and 1 tablespoon of butter.  Not fat-free, but a slightly healthier treat.  cookie dough cupcake 191


NUTRITION: Whole Wheat Bread is a great source of Fiber and Protein.  Milk is an excellent source of Protein and Calcium.  Pecans contain natural antioxidants and are heart-healthy nuts known to lower cholesterol.

INGREDIENTS (makes 2 to 3 servings):

  • Egg – 1
  • Reduced Fat 2% Milk – 1 cup
  • Vanilla Extract – 1/2 tsp
  • Ground Cinnamon – 1/4 tsp
  • Raisins – 2 tbsp
  • 100% Whole Wheat Bread – 2 slices (cubed)
  • Unsalted Butter – 1 tbsp (room temperature)
  • Brown Sugar – 3 tbsp  (use 4 tbsp for extra sweetness)
  • Pecans – 2 tbsp (chopped)

DIRECTIONS:
1. Start by combining the wet ingredients… egg, milk, and vanilla in a bowl.  Mix well.cookie dough cupcake 032
2. Add cinnamon and raisins.  Mix.cookie dough cupcake 034
3. Cube 2 slices of whole wheat bread.  cookie dough cupcake 038
4. Add them to the wet mixture making sure the bread is well coated.  cookie dough cupcake 039
5. Set aside for 1/2 hour.cookie dough cupcake 040
6. In the meantime, make the streusel.  Start with butter and brown sugar in a bowl.  cookie dough cupcake 044
7. Add pecans.  Mix until well combined – use 2 forks or your fingers to combine.cookie dough cupcake 045
8. Top the bread pudding with streusel.cookie dough cupcake 046
9. Preheat the oven to 350 degrees.blondies 073
10. Into the oven for 45 minutes.  Check at about 35 minutes.  cookie dough cupcake 048
11. This is what you should have.  This will deflate.cookie dough cupcake 050
12. And you’ll have this.  cookie dough cupcake 119
13. You can top with a touch of milk for added creaminess.cookie dough cupcake 190

TELL ME: What’s a classic favorite recipe of yours that you’ve “successfully” attempted to re-create?  

Reader Interactions

Comments

  3. Khushboo says

    Wow this looks like French toast taken up a notch: so delicious! I want to make this- bread pudding was one of my favourite desserts in boarding school. The actual meals there tasted awful but the desserts more than made up for it! I bet caramelised banana would be a wonderful add-on!

    Reply

  10. Tina says

    This looks like a new addiction-yum! I love caramely nutty things, so this is perfect for my tastes. Also, great idea using the whole wheat bread- I have never tried it in bread pudding, but may have to change that. Delicious post!

    Reply

  11. Nisha says

    What a timely post, Nisha.
    I ruined the bread I baked yesterday, forgot to add salt.
    If soaked in milk and sugar for this pudding, I'm guessing it will bring life to the bread.
    Will see if I can substitute with flax meal or something. Yay.

    Reply

  15. Nisha says

    Just had a bite of the eggless version.

    My pudding didn't rise. I'm wondering how yours did without baking powder or baking soda. May be egg worked as rising agent in this?

    I used my usual egg substitute: flax seed meal + warm water mixture. It makes the pudding taste weird.

    And for some reason the sugar didn't go down/inside to sweeten the whole thing up. Just stayed on top. May be coz I used the dark brown sugar? I don't know.

    Just writing my feedback here to let your readers know these substitutes don't work, better go with your original recipe!

    Reply

  16. honeywhatscooking says

    @Nisha – I'm not sure about the eggless version since I've never tried it. The egg definitely acts as a rising agent. I made this recipe twice and the first time the sugar didn't go down the side and that's probably because I let it sit for about 30 minutes. The second time I forgot about the pudding and maybe that's why the sugar went down the sides.

    I don't know, perhaps you can try egg beaters – are those vegetarian? Or you would need some kind of baking powder/soda.

    Sorry!!

    Reply

  18. Ameena says

    Looks delicious…and with just one tablespoon of butter? Impressive.

    It's hard to enjoy desserts when you are sure they are loaded with fat and sugar. I wish I could recreate like you do!

    Reply

  19. Nisha says

    Hey, no worries, Nisha! Substitutions don't always work, I know 🙂
    If I could use eggs I'd make your pudding every other day …. just 1 Tbsp butter, why not! 😀

    Reply

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