Breakfast Bread Pudding with Raisins

Yield: 12 servings
Source: Canyon Ranch Cooking


1 1/2 cups non-fat milk
2 T. corn oil, melted
4 egg whites
1/4 c. sugar
1 T. ground cinnamon
1 T. vanilla extract
12 slices whole wheat bread, diced into 1/2 inch cubes
2/3 c. dark raisins


  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 12-inch baking dish with non-stick cooking spray.
  3. Combine all ingredients, except the bread and raisins, in a large bowl and mix well. Stir in the bread and raisins and allow to soak for five minutes.
  4. Spoon the mixture into the prepared dish and bake in the preheated oven for about 30 - 35 minutes or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before cutting into squares 3x4 inches in size.
  5. You can also make this into muffins by mounding the mixture into 12 sprayed muffin tins or custard cups and shorten baking time by about 5 minutes.
  6. It freezes well and can be popped in microwave for a fast and healthy breakfast.


Healthy Units: 3 per serving
143 calories/3 g. fat.

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