The Best Bread Pudding

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 187.4
  • Total Fat: 6.8 g
  • Cholesterol: 113.2 mg
  • Sodium: 112.8 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 5.6 g

View full nutritional breakdown of The Best Bread Pudding calories by ingredient
Submitted by:

Introduction

This recipe is a courtesy of Paula Deen from The food network. I switched and lower quantity of some the ingredients for a lighter pudding. This recipe is a courtesy of Paula Deen from The food network. I switched and lower quantity of some the ingredients for a lighter pudding.
Number of Servings: 10

Ingredients

    2 cups splenda (original used granulated sugar )
    5 medium beaten eggs (original used large)
    2 cups non milk (original used regular milk)
    2 teaspoons pure vanilla extract
    3 cups cubed whole wheat bread, allow to stale overnight in a bowl (original used italian bread)
    1/2 cup packed light brown sugar (regular used 1 cup)
    1/4 cup low fat butter, softened (original used regular)
    1/4 cup chopped pecans (original used 1 cup)

    For the sauce:
    1 cup splenda (original used granulated sugar )
    1/2 cup light butter, melted (original used regular)
    1 egg, beaten
    2 teaspoons pure vanilla extract
    1/4 cup apple cider (original used) brandy


Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together splenda (or granulated sugar), eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.


For the sauce:

Mix together the splenda (or granulated sugar), butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.


Number of Servings: 10

Recipe submitted by SparkPeople user LEONA424.

Rate This Recipe