Total Time
1hr 25mins
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.

Ingredients Nutrition

Directions

  1. Preliminaries: Preheat oven to 375 degrees.
  2. Place bread cubes in a large bowl and soak them in the milk.
  3. Sprinkle the sugar on top of the bread.
  4. In a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom.
  5. Mix thoroughly and pour over the bread cubes.
  6. Pour entire mixture into a 1 1/2 or 2-quart baking dish.
  7. Place the casserole dish in a large baking pan.
  8. Add water to come up to 1 inch of the casserole.
  9. Bake for about 1 hour or until the pudding is golden brown and firm.
  10. It can be served right out of the oven or served cold by refrigerating it for about 3 hours (covered with plastic wrap).

Reviews

(2)
Most Helpful

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.

lisa brown January 14, 2003

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.

Zurie July 06, 2005

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