- 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.
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.