Easy Bread Pudding With Liquid Stevia Recipes

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BREAD PUDDING II



Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

LIGHT & EASY BREAD PUDDING



Light & Easy Bread Pudding image

A wonderful recipe that I got from the Splenda website. Easy to make and really nice tasting. A good winter comfort food.

Provided by JoyfulCook

Categories     Dessert

Time 55m

Yield 6 6 portions, 6 serving(s)

Number Of Ingredients 7

2 large eggs
2 1/4 cups 1% low-fat milk
1 1/2 cups Splenda granular (splenda no calorie artificial sweetener)
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 cups French bread, day old in 1 inch cubes
1/2 cup raisins

Steps:

  • Preheat oven to 350°F.
  • Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
  • Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • Note. Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
  • Exchanges per serving: 1 1/2 starch.

CIN'S VERSION OF THE "SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE"



Cin's Version of the

This recipe is from the famous 'Bon Ton Cafe' in New Orleans. BUT... modified into a sugar-free format, using Splenda and My Homemade Bread that tastes AMAZING! NOTE: The recipe calls for raisins, but I omitted them. For a non-alcoholic version of the sauce, use vanilla in place of whiskey. I hope when you try this you will love...

Provided by Straws Kitchen(*o *)

Categories     Other Desserts

Time 55m

Number Of Ingredients 13

FOR THE BREAD PUDDING:
1 (20 ounce) loaf french bread (or a loaf of your homemade bread)
1 qt milk
3 egg
2 c granular splenda
2 Tbsp pure vanilla
3 Tbsp margarine, melted (i used butter)
1 c raisins (i omitted)
SAUCE:
1 c granular splenda
1 egg
1/2 c margarine, melted (i used butter)
1/4 c whiskey, or to taste

Steps:

  • 1. Directions for the Bread Pudding:
  • 2. Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
  • 3. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
  • 4. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
  • 5. Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
  • 6. To make the sauce:
  • 7. In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
  • 8. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
  • 9. NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.

OLD FASHIONED BREAD PUDDING REDUX (SUGAR FREE)



Old Fashioned Bread Pudding Redux (Sugar Free) image

An old fashioned recipe that I revamped to make sugar-free and lower in fat. This is an easy standby recipe for a quick prep desert that will wow family and guests alike. Original recipe from my circa 1963 Pillsbury Family Cook Book.

Provided by CookbookCarrie

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 cup Splenda sugar substitute
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg (less if grating your own)
1/2 teaspoon vanilla extract
3 eggs, beaten (it is okay to use egg beaters here)
3 cups 1% low-fat milk (bring almost to boiling point) or 3 cups 2% low-fat milk, scalded (bring almost to boiling point)
2 cups bread, cubes (I use day old italian bread leftovers)
1/2 cup raisins (optional) or 1/2 cup dates (optional)
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Combine flour, sugar, cinnamon, salt, nutmeg and vanilla extract in a 2-quart casserole.
  • Add eggs, butter and scalded milk, blend well. DO NOT ADD EGGS TO HOT MILK THEY WILL SCRAMBLE, mix everything together then briskly stir in the scalded milk.
  • Stir in bread cubes and raisins Place casserole in pan of hot water in your oven Bake at 350°F for 45-60 minutes until knife inserted 1" from edge comes out clean TIP: To evenly distribute raisins or dates, stir gently 20 minutes into cooking.

Nutrition Facts : Calories 173.9, Fat 8, SaturatedFat 4.1, Cholesterol 122, Sodium 389.4, Carbohydrate 16.4, Fiber 0.5, Sugar 7.1, Protein 8.7

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