Healthy bread pudding recipe. You’ll love this chunky, textural bread pudding recipe!
So Robb requested Bread Pudding for Fathers Day. I’m pretty sure he did this to test my love for him, because Bread Pudding is one of the few desserts I have vowed to never ever make.
Why? Because everything about bread pudding is wrong.
First of all, soggy bread is disgusting. Like, really really disgusting. As is warm milk. The only thing worse than cold milk is warm milk. Gag.
Second, adding sugar to warm milk and soggy bread does not make it a dessert food. The end.
This is why I’m also against Rice Pudding. But I’ll probably make that for him someday too.
Robb and his mom put together a hasty bread pudding that day, but since all the bread available was fresh and soft, it didn’t really turn out as good as normal. I decided to swallow my pride and make him one of his favorite comforting desserts.
I bought a loaf of french bread and a bunch of raisins. He’s a big fan of raisins in desserts, which is just one more point we differ on. I literally cannot think of a single time when I thought, I wish this had raisins in it.
I cut the bread into chunky cubes, and let it sit out and get stale overnight.
I added in a bunch of raisins, poured the custard over the top, and let it bake.
The result was a dessert that made both Robb and our son The Fruitarian very happy. They like to eat it warm with a little half & half poured over the top.
I like to not eat it at all, and make fun of them a lot for eating such a terrible dessert. That’s how I roll.
Want more? Check out these comforting dessert favorites!
 BlackberryCobbler |
 ChocolateCherry Trifle |
 Brown Sugar Cake& Caramel Dip |
- 1 loaf french bread
- 3 oz. (a heaping ½ cup) raisins
- 3 eggs
- 4 cups milk
- 1½ cups sugar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- Cut bread into chunks and leave it out to dry several hours, or overnight.
- Place dry cubes in a 9x13 pan and sprinkle raisins over the top.
- In a bowl, mix together remaining ingredients, being sure they are well combined. Pour mixture over the bread, and let soak about 10-15 minutes.
- Bake at 325F for 60-75 minutes, until a knife inserted near the center comes out clean.
- Serve warm with half & half.
I thought I was the only one who thought bread budding was a no no. Saw so many recipes and was sceptical about the soggy bread too but with every review saying ‘ wow, delicious comfort food’, I decided to try it. After tasting, the bin got the rest. THE END
Omotayo, we’ve gotta stick together! Next time, we’ll have something chocolate. 😉
haha, love makes us do crazy things…like add raisins to desserts 😉
I love bread pudding! Yours looks fantastic!
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