6 ounces Italian bread, cut into 1-inch cubes (about 3 1/2 cups)
Vegetable cooking spray
2 1/2 cups 1% low-fat milk
1/3 cup maple syrup
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 egg whites
1/3 cup raisins
How to Make It
Arrange the bread cubes in a single layer on a baking sheet. Bake at 325° for 10 minutes. Place bread cubes in an 8-inch square baking dish coated with cooking spray.
Combine milk and next 8 ingredients in a medium bowl, and stir with a wire whisk until well-blended. Stir in raisins. Pour milk mixture over bread, tossing gently to coat. Let the mixture stand 40 minutes.
Bake at 350° for 1 hour and 10 minutes or until pudding is set. Serve warm.
Nice tasting bread pudding. I used cinnamon swirl bread and decided to use honey rather than maple syrup and Trader Joe's chocolate covered cranberries instead of raisins. Obviously, it did not have the maple taste, but was still very good. Can also be divided and baked into custard cups for individual servings.
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