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April 18, 2012 25 Comments

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?  

Previous Post: « Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting (Reduced Fat)
Next Post: Almost Vegan… Almond Joy Oatmeal »

Reader Interactions

Comments

  1. Claire @ Live and Love to Eat says

    April 18, 2012 at 1:15 PM

    This looks incredible! I think I might add some maple syrup on top too for a complete sugar-coma. 🙂

    Reply
  2. Parita @ myinnershakti says

    April 18, 2012 at 1:29 PM

    Oh man this looks so decadant! I love it! Have you ever made a chocolate bread pudding? If so, please share the recipe! It's been on my to make list for years now!

    Reply
  3. Khushboo says

    April 18, 2012 at 1:49 PM

    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
  4. rainz says

    April 18, 2012 at 6:34 PM

    What can I use to substitute the egg??

    Reply
  5. honeywhatscooking says

    April 18, 2012 at 6:37 PM

    @rainz – here is a great site for some eggless cooking tips. http://www.egglesscooking.com/egg-substitutes/

    Reply
  6. honeywhatscooking says

    April 18, 2012 at 6:38 PM

    @Claire – yup, Maple Syrup would be a great touch, probably too sweet for me. 🙂

    Reply
  7. honeywhatscooking says

    April 18, 2012 at 6:38 PM

    @Parita – I've never made chocolate bread pudding, but now that you mention it, maybe I'll try it out. I'll think of a recipe. 🙂

    Reply
  8. honeywhatscooking says

    April 18, 2012 at 6:39 PM

    @Khushboo – yeah, it does remind me of French Toast too. Caramelized Banana would be DIVINE! You're genius. I think that's how I'll have it next time. 🙂

    Reply
  9. Alison says

    April 18, 2012 at 7:57 PM

    Oh my gosh this sounds incredible!! I love re-making things healthier, but still having them be so homey and delicious.

    Reply
  10. Tina says

    April 18, 2012 at 8:09 PM

    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

    April 18, 2012 at 8:37 PM

    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
  12. Fashion Meets Food says

    April 18, 2012 at 9:22 PM

    Yum! Forget dinner I want this lol. xo

    Reply
  13. Words Of Deliciousness says

    April 19, 2012 at 1:53 AM

    Your bread pudding looks delicious. I haven't had bread pudding in many years, after seeing your post I really want to make it again.

    Reply
  14. Josie says

    April 19, 2012 at 2:20 AM

    Yum! I'm a sucker for bread pudding.
    xo Josie
    http://www.winksmilestyle.com

    Reply
  15. Nisha says

    April 19, 2012 at 3:31 AM

    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

    April 19, 2012 at 3:41 AM

    @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
  17. honeywhatscooking says

    April 19, 2012 at 3:43 AM

    Thanks guys, this recipe is yummy, hope you try it and like it.

    Reply
  18. Ameena says

    April 19, 2012 at 3:42 PM

    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

    April 19, 2012 at 3:52 PM

    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
  20. Asmita says

    April 20, 2012 at 2:29 AM

    Wow, that bread pudding looks incredible! I want,please.

    Reply
  21. honeywhatscooking says

    April 20, 2012 at 3:53 AM

    @Nisha – I'll google it and see if you can make bread pudding without egg, maybe baking powder/soda. Will check. 🙂

    Reply
  22. Chung-Ah | Damn Delicious says

    April 23, 2012 at 4:43 AM

    This looks AH-MAZING. And I love that it's made a little healthier. That means I can eat twice as much, right? 🙂

    Reply
  23. Kamila Gornia says

    April 30, 2012 at 5:53 PM

    I've neve had bread pudding. But this looks divine!!

    Reply
  24. Texanerin says

    May 5, 2012 at 6:35 PM

    Whole wheat bread pudding! Amazing. I've never even thought of that. And I love your pictures! It looks SO good.

    Reply
  25. Baker Street says

    May 7, 2012 at 11:40 AM

    I wonder how I missed this post. This is totally my kind of treat!

    Reply

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