Easy Bread Pudding
Learn to make homemade bread pudding with whole grains and reduced sugar for a healthier comfort dessert that's naturally sweet and satisfying.
Ingredients
- 6 cups cubed day-old whole wheat bread
- 4 large eggs
- 2 cups unsweetened almond milk
- 1/2 cup whole milk
- 1/3 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup chopped pecans
- 2 tablespoons raisins
- 1 tablespoon honey
- 1/2 teaspoon grated ginger
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease an 8x8-inch baking dish with butter or cooking spray.
- 2
Spread the bread cubes across a baking sheet and bake for 8 minutes, stirring halfway through, to dry them out slightly and improve texture.
- 3
Whisk together the eggs, almond milk, whole milk, coconut sugar, vanilla extract, cinnamon, nutmeg, sea salt, and fresh ginger in a large mixing bowl until completely combined and smooth.
- 4
Layer the toasted bread cubes into the prepared baking dish, distributing them evenly across the bottom.
- 5
Pour the custard mixture slowly over the bread cubes, pressing down gently with the back of a spoon to ensure even absorption, about 2 minutes.
- 6
Scatter the chopped pecans and raisins across the top surface of the pudding.
- 7
Drizzle the melted butter over the bread mixture and sprinkle with an additional pinch of cinnamon for visual appeal.
- 8
Bake uncovered for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs.
- 9
Remove the baking dish from the oven and let it rest at room temperature for 10 minutes to allow the pudding to set.
- 10
Drizzle with honey just before serving, and portion into bowls while still warm.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole wheat bread | sprouted grain bread | Sprouted grains have lower anti-nutrients and are easier to digest while providing more bioavailable nutrients |
| coconut sugar | monk fruit sweetener or erythritol blend | These sweeteners have minimal impact on blood glucose levels and contain zero calories, making them ideal for blood sugar management |
| whole milk | cashew milk or oat milk | Plant-based alternatives reduce saturated fat and cholesterol while maintaining creamy texture and adding fiber when using oat milk |
| pecans | walnuts or almonds | Walnuts provide omega-3 fatty acids with anti-inflammatory properties, while almonds offer additional fiber and plant protein |
| raisins | chopped dried apricots or figs | These alternatives offer lower sugar concentration per serving and higher fiber content while maintaining sweetness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 6)
| Calories | 285 |
| Total Fat | 11g |
| Saturated Fat | 4g |
| Cholesterol | 115mg |
| Sodium | 240mg |
| Carbohydrates | 38g |
| Fiber | 5g |
| Sugar | 14g |
| Protein | 10g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
