Rum-Raisin Bread Pudding

Rum-Raisin Bread Pudding

2 Reviews
From the EatingWell Kitchen

Bread pudding is the king of comfort desserts, and this version, inspired by rum-raisin ice cream, includes whole-wheat bread for added goodness. Nonfat evaporated milk subs for full-fat dairy and we use fewer eggs, all of which helps to lighten this warm dessert: it has only a tiny fraction of the fat and half the calories of a typical bread pudding. Enjoy it with a scoop of low-fat vanilla ice cream or frozen yogurt.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup raisins
  • 2 tablespoons rum, or brandy
  • 4 slices whole-wheat bread, torn into small pieces
  • 2 large eggs
  • 1 12-ounce can nonfat evaporated milk
  • ¾ cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground nutmeg


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. Put raisins in a small bowl, sprinkle with rum (or brandy) and set aside to soak for 10 minutes. Spread bread in an even layer in the prepared pan.
  3. Whisk eggs in a medium bowl. Add evaporated milk, brown sugar, vanilla and nutmeg; whisk until the sugar dissolves. Stir in the rum-soaked raisins. Pour the mixture over the bread. Mix in any unsoaked bread pieces with a fork. Let stand for 10 minutes.
  4. Bake the pudding until puffed and set in the center, 35 to 40 minutes. Serve warm.

Nutrition information

  • Per serving: 391 calories; 3 g fat(1 g sat); 2 g fiber; 75 g carbohydrates; 15 g protein; 22 mcg folate; 66 mg cholesterol; 65 g sugars; 349 IU vitamin A; 2 mg vitamin C; 450 mg calcium; 1 mg iron; 267 mg sodium; 664 mg potassium
  • Nutrition Bonus: Calcium (45% daily value)
  • Carbohydrate Servings: 5
  • Exchanges: 3½ other carbohydrate, ½ fat

Reviews 2

March 07, 2010
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By: m_giannell
Delicious!!! I also made with 4 cups of Italian Panatone (Sweet Bread) cut into cubes and used a bit less sugar. Probably a few more calories, but less sugar and less dense bread do compensate a bit. I also made the serving size a bit smaller to serve 8, which also compensates for the richer bread. It is top of the list of requested desserts around our house!
March 05, 2010
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By: m_giannell
I have made this several times now for several different occasions. Total rave reviews! The equivalent for the bread is approximately 4 cups. I have used several different breads including Italian Panetone, all with great results. Making it again tonight for another get together with friends.
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