Quinoa-Cinnamon Bread Pudding

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Gluten-free bread, made with protein-rich quinoa flour, soaks up all the goodness of brown sugar, vanilla, cinnamon, and nutmeg to create this amazing bread pudding.
Serves 12 (serving size: 1/12 of pudding and 1 teaspoon caramel syrup)


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2 cups 1% low-fat milk
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4 large eggs
Cooking spray
3 tablespoons raisins
1/4 cup fat-free caramel sundae syrup


Hands-on: 10 Minutes
Total: 2 Hours, 30 Minutes

1. Preheat oven to 350°.

2. Combine milk, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and eggs in a medium bowl, stirring with a whisk.

3. Place cubed bread in an 11 x 7-inch baking dish coated with cooking spray; sprinkle raisins over bread. Pour egg mixture over bread. Press down lightly on bread, using a spatula, allowing bread to absorb egg mixture. Cover and chill 1 hour.

4. Place baking dish in a large roasting pan; add enough hot water to roasting pan to come halfway up sides of baking dish. Bake at 350° for 1 hour or until center of pudding appears set. Cool 20 minutes in pan. Serve with caramel syrup.

Created date

October 2014

Nutritional Information

Calories 315
Fat 10.2 g
Satfat 3 g
Monofat 4.5 g
Polyfat 1.8 g
Protein 6.6 g
Carbohydrate 50.1 g
Fiber 2.4 g
Cholesterol 98 mg
Iron 1.3 mg
Sodium 308 mg
Calcium 113 mg