Fuzzy-Navel Bread Pudding

Cooking Light
Bread pudding was a favorite when the reader was growing up. The reader's mother would use leftover cold biscuits and whatever sandwich bread she had around her kitchen. This version reflects this reader's mother's bread combination.
20 servings (serving size: 1 (2 1/4-inch) piece and about 2 tablespoons sauce)


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1 (17.3-ounce) can reduced-fat refrigerated buttermilk biscuits (such as Pillsbury Grands)
4 1/2 cups (1-inch) cubed French bread (about 8 1-ounce slices)
1 cup raisins
1/2 cup packed brown sugar
1 large egg
2 cups skim milk
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (20-ounce) can unsweetened crushed pineapple, undrained
Cooking spray
1/4 cup reduced-calorie stick margarine
1/2 cup orange juice
1/4 cup amaretto (almond-flavored liqueur)
1 (1-pound) box powdered sugar


Preheat oven to 350°.

Bake biscuits according to package directions; cool. Tear biscuits into 1-inch pieces. Combine torn biscuits, bread, and raisins in a large bowl; set aside.

Combine brown sugar and egg in a bowl; beat at medium speed of a mixer until blended. Add milk, lemon juice, cinnamon, and vanilla; beat well. Add egg mixture and pineapple to biscuit mixture; stir until bread is moist. Spoon into a 13 x 9-inch baking pan coated with cooking spray; bake at 350° for 30 minutes or until set and lightly browned.

Melt the margarine in a medium saucepan over medium heat; add orange juice and amaretto. Gradually add powdered sugar, stirring well with a whisk until sugar dissolves. Serve warm with bread pudding.

Created date

November 1997

Nutritional Information

Calories 294
Caloriesfromfat 15 %
Fat 4.9 g
Satfat 1.3 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 4.2 g
Carbohydrate 58.1 g
Fiber 1.3 g
Cholesterol 12 mg
Iron 1.3 mg
Sodium 355 mg
Calcium 64 mg