Fruited Bread Pudding(4 Servings)
Warm, comforting fruit-filled bread pudding with toasted wheat and dried fruits, perfect for a cozy dessert or breakfast option that appeals to all ages.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Lightly spray a 1 1/2-quart casserole dish with no-stick cooking spray.
- Combine skim milk, brown sugar, egg whites, and vanilla in the casserole dish; gently stir in the toasted bread cubes, wheat germ, and dried fruit.
- Bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean.
- Serve warm with optional low-fat yogurt or milk.
Tips & Substitutions
For a richer flavor, consider using whole milk or adding a bit of cinnamon or nutmeg to the mixture. If you don't have wheat germ, you can substitute it with ground flaxseed or crushed nuts. To make this dish gluten-free, use gluten-free bread. Remember to use stale bread for better texture, as it absorbs the custard mixture more effectively.
Serving Suggestions
Serve the fruited bread pudding warm, drizzled with a little honey or accompanied by low-fat yogurt for added creaminess. It pairs beautifully with Honey Ginger Napoleon Topping for a delightful twist. This dish makes for a great brunch option, especially alongside fresh fruit or a light salad for balance.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Fruited Bread Pudding(4 Servings) contains roughly 519 calories, with 19g protein, 88g carbohydrates, and 5g fat. It is an excellent source of protein (38% of the Daily Value), and a good source of calcium and iron.
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 fruit instead of dried fruit?
Yes, you can use fresh fruit; however, decrease the liquid slightly to account for the moisture in fresh fruit. Berries, bananas, or diced apples work well. Just be aware that fresh fruit may alter the texture slightly.
Can I make this ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just bake it right before serving. This is a great time-saver for brunch gatherings or family meals.
Is this recipe suitable for freezing?
Yes, you can freeze the baked bread pudding. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
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).