Old-Fashioned Vanilla Bread Pudding with Winter Fruit

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 15%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.8g
  • Carbohydrate: 41.5g
  • Fiber: 0.9g
  • Cholesterol: 58mg
  • Iron: 1.2mg
  • Sodium: 278mg
  • Calcium: 166mg

Ingredients

  • 1 (6-inch) piece vanilla bean, split lengthwise
  • 1 1/2 cups 2% low-fat milk
  • 1/2 cup boiling water
  • 1/2 cup chopped dried mixed fruit
  • 1/4 cup raisins
  • 1 tablespoon margarine, melted
  • 10 (1/2-inch-thick) slices Italian bread (about 6 1/2 ounces)
  • Vegetable cooking spray
  • 1 cup evaporated skimmed milk
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 eggs
  • 2 egg whites

Preparation

  1. Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan. Pour 2% low-fat milk into pan, and cook over medium-low heat to 180° or until tiny bubbles form around edge of pan (do not boil). Remove from heat, and let cool; discard vanilla bean.
  2. Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain).
  3. Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350° for 10 minutes or until lightly toasted. Arrange half of bread in an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread.
  4. Combine the vanilla-milk mixture, evaporated milk, and next 5 ingredients (evaporated milk through egg whites) in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten.
  5. Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until set. Serve warm.
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