Spirited Bread Pudding

Spirited Bread Pudding Recipe
Randy Mayor
"In many Latin American countries there seems to be a bakery on every corner," Fusté explains. "Leftover French bread finds its way into this bread pudding. Topped with caramelized sugar and cut in wedges like a cake, this is a dressed-up version of the homey classic. The recipe doubles easily for company." If you don't have a kitchen blowtorch to caramelize the sugar in step four, simply sift two tablespoons powdered sugar over the top of the baked pudding and serve.


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 25 %
Fat 7 g
Satfat 3 g
Monofat 2 g
Polyfat 1.4 g
Protein 6.6 g
Carbohydrate 40.7 g
Fiber 1.2 g
Cholesterol 64 mg
Iron 1.1 mg
Sodium 295 mg
Calcium 111 mg


1 tablespoon butter, softened
2 tablespoons brown sugar
2 tablespoons coarsely chopped walnuts
2 cups fat-free milk
1 (8-ounce) loaf French bread, cut into 1/2-inch cubes
1/2 cup granulated sugar
1 1/2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs, lightly beaten
1/4 cup golden raisins
1 1/2 tablespoons cognac
1/2 teaspoon grated orange rind
2 tablespoons granulated sugar
Orange rind strips (optional)


Preheat oven to 350°.

Spread softened butter evenly into the bottom of an 8-inch round cake pan, and sprinkle with brown sugar and walnuts. Set prepared pan aside.

Combine milk and bread in a large bowl. Let stand 15 minutes, occasionally pressing on bread to soak up milk. Add 1/2 cup granulated sugar, melted butter, vanilla, salt, and eggs; stir with a wooden spoon 1 minute or until bread cubes break apart. Stir in raisins, cognac, and 1/2 teaspoon grated rind. Pour bread mixture into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Remove cake pan from water. Let stand 5 minutes. Invert onto a serving platter.

Sift 2 tablespoons granulated sugar evenly over pudding. Holding a kitchen blowtorch about 3 inches from surface of pudding, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve warm. Garnish with orange rind strips, if desired.

Olga Fusté, MS, RD,

Diabetic Cooking for Latinos,

Cooking Light

August 2007
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