Bread Pudding

Margret offered this recipe which she found online and has loved ever since.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 2


  • 1 -2 slice challah (thick slices) or 1 -2 slice French bread (thick slices)
  • 4 tablespoons golden raisins or 4 tablespoons dried blueberries
  • 1 eggs or 1/4 cup egg substitute
  • 2/3 cup nonfat milk
  • 3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon ground cinnamon (I use Recipe #145505)
  • 1 dash salt
  • 1 tablespoon butter, melted


  1. Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
  2. Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
  3. In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
  4. Pour the mixture evenly over the bread cubes and drizzle with melted butter.
  5. Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.

Serve warm and enjoy!

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