Healthy Raisin Bread Pudding


  • 1 cup regular soymilk
  • 1/3 cup egg beaters
  • 1 Tablespoon light margarine, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 packets granulated no-calorie sweetener
  • 1/8 cup (20 grams) raisins
  • 4 slices (4 ounces) whole wheat bread, cut into 1” pieces
  • 2 tsp brown sugar


  • Preheat the oven to 375 degrees F.
  • Spray a 9”x5” loaf pan with nonstick spray.  Set aside.
  • Add the first six ingredients (soymilk through sweetener) to a medium-sized bowl, and whisk to combine thoroughly.
  • Add the raisins and bread to the bowl, and gently mix with a rubber spoonula until the bread is thoroughly coated with the milk/egg mixture and starts to fall apart a little bit (about 30 seconds).
  • Put the bread (and any remaining liquid) into the prepared pan.
  • Sprinkle the brown sugar evenly over the top of the bread mixture.
  • Bake for 25-30 minutes, or until the bread mixture is firm and golden brown.
  • Let the bread pudding stand in the pan at least 10 minutes before cutting.  The dish can then be served hot, warm, or cold.

Makes 4 servings.

Nutritional information per serving: 140 calories, 3 g fat, 21 g carbohydrate, 3 g fiber, 7 g sugar, 8 g protein.

The wet bread mixture, just before baking.

The firm bread pudding, straight from the oven.

The first piece of the tasty, healthy treat.

The ratings:
Mental Cost (ingredient availability): Very low.
Financial Cost (ingredient cost): Also very low.
Emotional Cost (cooking skill level): Still very low.
Time Cost (recipe preparation): Maintains the trend of very low.
Life Cost (clean up time/effort): You guessed it: very low.
Worth It? (rate from 1-5): 4.832

Miscellaneous suggestions, insights, and/or thoughts:

  • This treat has the perfect bread pudding texture: firm/held together, yet still soft/slightly squishy.
  • The pudding also has a great balance in cinnamon flavor (not so subtle that it’s lost, but also not so strong that it’s overpowering), and just-the-right-amount of raisins.
  • The dessert could stand to be a little sweeter – but a drizzle of caramel sauce or maple syrup are all perfect remedies to that minor issue.  (Adding caramel sauce makes the pudding taste more like dessert; adding maple syrup makes the pudding taste more like breakfast [French toast].)
  • I like that this recipe makes only four servings (versus a huge pan that yields enough to feed a big dinner party).
  • I’m so glad a healthy version of this dish really is possible!  I adore bread pudding, but only eat it once every few years (as there aren’t many restaurants around the city that serve it, and all of the recipes that I saw for it [before I took control and invented this one] were pretty evil calorie- and sugar-wise).  I’m definitely making this again.


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in bread, breakfast, dessert, egg beaters, picture step-by-step, postaweek, raisins, soymilk, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Healthy Raisin Bread Pudding

  1. Looks yummy and I love bread pudding? Do you think I can use regular milk instead of soy milk?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s