Cardamom, Pistachio & Pear Bread Pudding

Cardamom, Pistachio & Pear Bread Pudding

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From: EatingWell Magazine, November/December 2014

In this healthy pear bread pudding recipe, whole-wheat bread, pears, dried cranberries and toasted pistachios come together for a mouthwatering dessert. 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 pistachios and bake for 20 to 25 minutes more.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 5 large eggs
  • 3 large egg whites
  • 3½ cups whole milk
  • ¾ cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1½ teaspoons ground cardamom
  • ¼ teaspoon salt
  • 2 cups diced pear
  • ½ cup dried cranberries, chopped
  • 8 cups day-old whole-wheat bread cubes ( ½-inch)
  • ½ cup chopped pistachios, toasted

Preparation

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  1. Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, vanilla, cardamom and salt until combined. Add pear and cranberries 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 pistachios 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: 289 calories; 8 g fat(3 g sat); 4 g fiber; 43 g carbohydrates; 12 g protein; 34 mcg folate; 85 mg cholesterol; 25 g sugars; 18 g added sugars; 249 IU vitamin A; 1 mg vitamin C; 174 mg calcium; 2 mg iron; 299 mg sodium; 340 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 other carbohydrate, ½ medium-fat meat, ½ fat

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