Prep 25 mins
Cook 1 hr
Love making this on a crisp fall day. Makes the house smell so good. I also server it with warm apples.
- 12 slices whole wheat bread, toasted and cut into 1/2 inch cubes
- 1⁄2 cup skim milk
- 1⁄4 cup sugar
- 1⁄4 cup golden raisin
- 2 egg whites
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground cardamom
- Preliminaries: Preheat oven to 375 degrees.
- Place bread cubes in a large bowl and soak them in the milk.
- Sprinkle the sugar on top of the bread.
- In a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom.
- Mix thoroughly and pour over the bread cubes.
- Pour entire mixture into a 1 1/2 or 2-quart baking dish.
- Place the casserole dish in a large baking pan.
- Add water to come up to 1 inch of the casserole.
- Bake for about 1 hour or until the pudding is golden brown and firm.
- It can be served right out of the oven or served cold by refrigerating it for about 3 hours (covered with plastic wrap).
This recipe is not good. 1/2 cup of milk is not enough. Too dry. I added another 1/2 cup. Too dry. Added 1 cup and is finally moist but not too tasty.
This recipe tries too hard to be "healthy". Bread pudding should be made from white or brown bread, and quite a lot of (whole) milk is needed to make a generous custard. Egg whites are out of place here: only whole eggs will do. The bread should not be toasted -- I can't see the reason why, as the end result should be tender and custardy on the inside and crusty on top. This is not a recipe I would try: no ways can 1/2 cup milk work, neither can 2 egg whites or wholewheat bread. The ingredients are skew, somehow.