Whenever my friend, Jhiane, comes over I try to think outside of the box because she is a tough cookie to please.
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.
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.
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? 
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.
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.
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. 
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 – ½ tsp
- Ground Cinnamon – ¼ tsp
- Raisins – 2 tbsp
- 100% Whole Wheat Bread – 2 slices (cubed)
- Unsalted Butter – 1 tablespoon (room temperature)
- Brown Sugar – 3 tbsp (use 4 tablespoon for extra sweetness)
- Pecans – 2 tablespoon (chopped)
DIRECTIONS:
1. Start by combining the wet ingredients… egg, milk, and vanilla in a bowl. Mix well.
2. Add cinnamon and raisins. Mix.
3. Cube 2 slices of whole wheat bread. 
4. Add them to the wet mixture making sure the bread is well coated. 
5. Set aside for ½ hour.
6. In the meantime, make the streusel. Start with butter and brown sugar in a bowl. 
7. Add pecans. Mix until well combined – use 2 forks or your fingers to combine.
8. Top the bread pudding with streusel.
9. Preheat the oven to 350 degrees.
10. Into the oven for 45 minutes. Check at about 35 minutes. 
11. This is what you should have. This will deflate.
12. And you’ll have this. 
13. You can top with a touch of milk for added creaminess.
Claire @ Live and Love to Eat says
This looks incredible! I think I might add some maple syrup on top too for a complete sugar-coma. 🙂
Parita @ myinnershakti says
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!
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!
rainz says
What can I use to substitute the egg??
honeywhatscooking says
@rainz - here is a great site for some eggless cooking tips. http://www.egglesscooking.com/egg-substitutes/
honeywhatscooking says
@Claire - yup, Maple Syrup would be a great touch, probably too sweet for me. 🙂
honeywhatscooking says
@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. 🙂
honeywhatscooking says
@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. 🙂
Alison says
Oh my gosh this sounds incredible!! I love re-making things healthier, but still having them be so homey and delicious.
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!
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.
Fashion Meets Food says
Yum! Forget dinner I want this lol. xo
Words Of Deliciousness says
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.
Josie says
Yum! I'm a sucker for bread pudding.
xo Josie
http://www.winksmilestyle.com
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!
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!!
honeywhatscooking says
Thanks guys, this recipe is yummy, hope you try it and like it.
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!
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! 😀
Asmita says
Wow, that bread pudding looks incredible! I want,please.
honeywhatscooking says
@Nisha - I'll google it and see if you can make bread pudding without egg, maybe baking powder/soda. Will check. 🙂
Chung-Ah | Damn Delicious says
This looks AH-MAZING. And I love that it's made a little healthier. That means I can eat twice as much, right? 🙂
Kamila Gornia says
I've neve had bread pudding. But this looks divine!!
Texanerin says
Whole wheat bread pudding! Amazing. I've never even thought of that. And I love your pictures! It looks SO good.
Baker Street says
I wonder how I missed this post. This is totally my kind of treat!