Quick Bread Pudding
A warm, comforting bread pudding featuring raisins and nutmeg, perfect for satisfying dessert cravings or brunch gatherings, combining creamy milk and flavorful bread cubes.
Ingredients
Instructions
- In a 1-quart saucepan, scald the milk with margarine and sugar.
- In a medium bowl, beat the egg substitute slightly.
- Stir the egg substitute into the milk mixture.
- Add vanilla, nutmeg, and raisins to the mixture.
- Combine the mixture with the raisin bread cubes and pour into a baking dish.
- Bake until the pudding is set and golden on top.
Tips & Substitutions
For a richer flavor, consider substituting whole milk for the milk or using butter instead of margarine. You can also add spices like cinnamon or a splash of bourbon for extra depth. If you don't have raisins, any dried fruit like cranberries or chopped apricots can work well. This recipe is versatile and can be adjusted to your taste preferences.
Serving Suggestions
Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for a decadent treat. This Quick Bread Pudding pairs beautifully with Lime Sprite Punch for a refreshing contrast. For a complete meal, consider serving it alongside a light salad or fruit dish for balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm individual portions in the microwave for about 30-60 seconds or until heated through. Alternatively, you can reheat in the oven at 350°F until warmed, which will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Bread Pudding contains roughly 725 calories, with 25g protein, 106g carbohydrates, and 20g fat. It is an excellent source of protein (51% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (41% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 814mg per serving (35% 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 regular eggs instead of egg substitute?
Yes, you can use 2 large eggs in place of the fat-free egg substitute. Just beat the eggs slightly before adding them to the milk mixture. Keep in mind that using whole eggs may increase the richness of the pudding.
What can I do if I don't have raisin bread?
If you don't have raisin bread, you can substitute with any other type of bread, such as challah or brioche. Just add a handful of raisins or other dried fruits to achieve a similar flavor profile.
Is it possible to make this ahead of time?
Absolutely! You can prepare the mixture and assemble it in the baking dish a day ahead. Cover it and refrigerate. Just bake it when you're ready to serve; you may need to add a few extra minutes to the baking time if it's cold from the fridge.
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).