Bread Pudding
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 (12 ounce) can fat-free evaporated milk
- 1 cup wheat berries, cooked
- 1⁄4 cup raisins
- 1 small apple, diced
- 1⁄8 teaspoon cinnamon, freshly ground
- 1 pinch nutmeg, freshly ground
- 1⁄8 cup honey
- 1 teaspoon vanilla extract
- 3 slices potato bread, cubed or ripped
- 2 tablespoons sugar (optional)
directions
- Combine all ingredients EXCEPT bread and sugar in a small saucepan.
- Heat over medium heat until mixture begins to thicken.
- Cook for a few minutes more until the mixture is just thinner than you want it (remember that the bread is going to soak up the mixture and make the pudding thick).
- Turn the heat OFF and stir in the potato bread.
- Pour mixture into bowls or ramekins.
- If using sugar, top each serving with sugar and brulee with a torch.
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Reviews
-
Looking for a no-bake bread pudding recipe I came across this one. It's really simple and pretty good, although I must admit that I made quite some substitutions. Instead of wheat berries I used some leftover cooked rice; for apple and raisins I used fresh cranberries and dried papaya and for honey rice syrup and a little stevia. Also I had no potato bread but white gluten free bread which I wanted to use up. So, this was not at all original, but I enjoyed it very much, especially as it was the first bread pudding I've ever eating without getting sick! Thanks for posting!!
Tweaks
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Looking for a no-bake bread pudding recipe I came across this one. It's really simple and pretty good, although I must admit that I made quite some substitutions. Instead of wheat berries I used some leftover cooked rice; for apple and raisins I used fresh cranberries and dried papaya and for honey rice syrup and a little stevia. Also I had no potato bread but white gluten free bread which I wanted to use up. So, this was not at all original, but I enjoyed it very much, especially as it was the first bread pudding I've ever eating without getting sick! Thanks for posting!!
RECIPE SUBMITTED BY
I live in NJ with my lovely wife and son. I've been cooking for about as long as I can remember, so I'm happy to be the resident chef in our household. I pride myself on being able to open my cabinets, take stock and make something great out of whatever I've got to work with, but I love the option of coming to the Zaar when I'm stumped, bored, or just looking for a baseline recipe as a jumping off point.
I work full time, and where possible I like to get dinner on the table within an hour (if not less) of returning home from work, so I try to plan out my menus and get as much prep-work done ahead of time as I can.