Mom's Best Bread Pudding

Mom's Best Bread Pudding

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Megan Smith


This tastes so good you forget that it is a healthy alternative to traditional bread pudding. Not low card, but it is high fiber, and can be made dairy free with the substitution of almond or coconut milk. I also substitute erythritol for the sugar.


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30 Min
1 Hr


  • 3 1/2 c
    small, soft bread cubes (whole wheat is best)
  • 3/4 c
    sugar, or sugar substitute
  • 1 tsp
    pure vanilla extract
  • 1 qt
    non-fat milk (or almond or coconut milk)
  • 3
    eggs, beaten
  • 1/2 c
  • 1/4 c
    diced, dried apricots
  • 3/4 c
    grape nuts cereal

How to Make Mom's Best Bread Pudding


  1. Place 2 ½ cups of bread cubes in a 1 quart casserole or baking dish.
  2. Combine sugar, vanilla and milk in the top of a double boiler, scald. Remove from heat.
  3. Gradually add milk mixture to beaten eggs, stirring constantly. Mix in raisins, apricots and Grape-Nuts.
  4. Pour over bread cubes. Top with remaining bread cubes.
  5. Place baking dish in a pan of hot water. Bake at 325° for 1 hour or until set. Can be served warm or cold.

Printable Recipe Card

About Mom's Best Bread Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Fat Low Sodium
Other Tag: Healthy

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