Rating: 4 stars
2 Ratings
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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.


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.

  • 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.

  • 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.

  • Bake the pudding until puffed and set in the center, 35 to 40 minutes. Serve warm.

Nutrition Facts

391 calories; protein 15.3g; carbohydrates 74.6g; dietary fiber 1.6g; sugars 64.6g; fat 2.6g; saturated fat 0.9g; cholesterol 66.3mg; vitamin a iu 348.9IU; vitamin c 1.9mg; folate 22.3mcg; calcium 450.4mg; iron 1.5mg; magnesium 58.7mg; potassium 664.4mg; sodium 266.9mg; thiamin 0.2mg.

3 1/2 other carbohydrate, 1/2 fat