Peachy Pear Bread Pudding

Recipe by SusieQusie

A little something sweet for the dieters that doesn't taste like diet food.

Top Review by Annacia

I used Splenda and all egg whites (no yolks) with multi-grain bread and dried cherries in place of cranberries. I got a delightful dessert that wasn't "sugar sweet" but more lightly "fruit sweet", The recipe works very well and is very simple to put together. I topped mine with a very light drizzle of fat free vanilla coffee creamer. I will absolutely be making this again and trying different fruits. Thanks Susie. Made for Photo Tag.

Ingredients Nutrition


  1. Preheat oven 350°F.
  2. Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
  3. Arrange peaches and pears on top of bread and sprinkle cranberries over all.
  4. In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
  5. Gradually add milk to egg mixture, stirring well. Stir in vanilla.
  6. Pour egg mixture over bread mixture; do not stir.
  7. Bake for 45 to 50 minutes, or until pudding is lightly browned.
  8. Serve warm topped with a small amount of fat-free whipped topping if desired.

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