LIGHT & EASY BREAD PUDDING
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
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.
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Zanele Sithole
[email protected]I'm not sure what went wrong, but my bread pudding was a complete disaster. It was so bad that I had to throw it away.
Md Rubel islam
[email protected]This recipe is not worth your time. It's a waste of ingredients.
Parvej Ahmed
[email protected]I followed the recipe exactly, but my bread pudding didn't turn out as good as I expected. It was a bit too eggy for my taste.
Stefan Krol
[email protected]The bread pudding was a bit dry for my taste, but the flavor was good.
Adelaide Plange
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Steve Adams
[email protected]I was surprised at how easy this was to make. I'm not a baker, but this turned out great.
Abu Sayed Hasan
[email protected]This was a great way to use up leftover bread. It was easy to make and tasted delicious.
Gage Wattle
[email protected]I made this for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.
Attah Samuel
[email protected]This is the best bread pudding recipe I've ever tried. It's so easy to make and it always turns out perfect. I love that I can use up leftover bread and milk to make it.
Chris Arteaga
[email protected]This bread pudding was a hit! It was light and fluffy, with a perfect custard sauce. I used a mix of white and whole wheat bread, and it turned out great. I also added a teaspoon of cinnamon to the custard, which gave it a nice warm flavor.