Cinnamon Raisin Bread Pudding (easily converts to a lighter bread pudding dessert)
Bread puddings are the ultimate comfort food, but if you're into light, heart-healthy and diabetic desserts, be assured this recipe is easily modified to fill those requirements (see TO MAKE LIGHTER notation below ingredients.) Whole grain breads are a great choice, and if you don't have any bread with raisins, just add 2 or 3 tablespoons of raisins or craisins to the recipe. Anytime you've got day-old bread, milk and/or eggs to use up, consider making bread pudding!


  • 2 eggs
  • 2 cups milk
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • Dash salt
  • 3 tablespoons butter, melted
  • 4 slices day-old cinnamon raisin bread, or day old bread of choice, cut into 3/4" cubes (total of 4 cups bread cubes)
  • TO MAKE LIGHTER or for a special health needs dessert make any or all of these changes: Use egg substitute in place of eggs; replace milk with nonfat or 1% milk; use Splenda or similar sugar replacement for all of the sugar; replace butter with transfat-free margarine; use 100% whole grain bread.
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