Bread Pudding(Microwave)
A warm, comforting microwave bread pudding with cinnamon, raisins, and pecans, perfect for a quick dessert or cozy snack that suits all ages.
Ingredients
Instructions
- Crumble bread slices into a large bowl.
- Add evaporated milk and soak for 3 to 5 minutes.
- Add sugar, cinnamon, salt, raisins, vanilla, chopped pecans, and beaten eggs.
- Mix everything together thoroughly.
- Pour mixture into a microwave Bundt pan or ring.
- Cook for 10 to 12 minutes at 70% power in the microwave.
- Turn halfway through cooking.
Tips & Substitutions
For a richer flavor, consider using brioche or challah bread instead of regular sandwich bread. If you prefer, swap out the pecans for walnuts or omit nuts entirely for a nut-free version. Additionally, you can add a splash of bourbon or rum for a more decadent touch. Adjust the sugar based on the sweetness of your bread or personal preference.
Serving Suggestions
Serve warm, drizzled with Mocha Fudge Sauce(Low-Fat Recipe) for a delightful contrast. It also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a breakfast option, enjoy it alongside fresh fruit or a side of yogurt. This dish makes a comforting dessert at the end of a meal.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for about 30-60 seconds or until warmed through. If you prefer a crispier texture, you can also reheat it in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding(Microwave) contains roughly 818 calories, with 6g protein, 74g carbohydrates, and 54g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1298mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of stale bread for this recipe?
Yes, you can use fresh bread, but to achieve the best texture, it's recommended to let it sit out for a few hours or lightly toast it before crumbling. This helps the bread absorb the liquid better without becoming too mushy.
What can I use instead of evaporated milk?
You can substitute evaporated milk with a mixture of regular milk and heavy cream in equal parts, or use a plant-based milk like almond or soy milk, though this may alter the flavor slightly. Make sure to adjust the sugar according to the sweetness of your substitute.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free version, simply use gluten-free bread. Many brands offer gluten-free options that work well in baking. Just ensure that all other ingredients, including the vanilla and any add-ins, are certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).