Fruitcake Bread Pudding

Fruitcake Bread Pudding

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From the EatingWell Kitchen

In this healthy bread pudding recipe, whole-wheat bread, apples, candied fruit, brandy and toasted walnuts come together for a fun take on classic fruitcake. To make individual bread puddings instead of one large pan, divide the batter among 12 small oiled individual baking dishes (about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with walnuts and bake for 20 to 25 minutes more.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 5 large eggs
  • 3 large egg whites
  • 3½ cups whole milk
  • ¾ cup light brown sugar
  • ¼ cup brandy
  • 1 tablespoon vanilla extract
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • 2 cups chopped apple
  • ¼ cup dried cherries
  • ¼ cup candied fruit, such as citron, orange and/or lemon peel
  • 8 cups day-old whole-wheat bread cubes ( ½-inch)
  • ½ cup chopped walnuts, toasted


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  1. Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, brandy, vanilla, allspice and salt until combined. Add apple, dried cherries and candied fruit and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
  2. Preheat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray.
  3. Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.
  4. Bake for 30 minutes. Uncover, sprinkle with walnuts and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 309 calories; 8 g fat(3 g sat); 4 g fiber; 45 g carbohydrates; 11 g protein; 35 mcg folate; 85 mg cholesterol; 28 g sugars; 20 g added sugars; 342 IU vitamin A; 1 mg vitamin C; 172 mg calcium; 2 mg iron; 304 mg sodium; 306 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: ½ fruit, 1 starch, 1 other carbohydrate, ½ medium-fat meat, ½ fat

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