Bread Pudding Recipe

Name: Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) can fat-free evaporated milk; 1 cup wheat berries, cooked; ¼ cup raisins; 1 small apple, diced; ⅛ teaspoon cinnamon, freshly ground; 1 pinch nutmeg, freshly ground; ⅛ cup honey; 1 teaspoon vanilla extract; 3 slices potato bread, cubed or ripped; 2 tablespoons sugar (optional)

Servings: persons

1 (12 ounce) can fat-free evaporated milk
1 cup wheat berries, cooked
¼ cup raisins
1 small apple, diced
⅛ teaspoon cinnamon, freshly ground
1 pinch nutmeg, freshly ground
⅛ cup honey
1 teaspoon vanilla extract
3 slices potato bread, cubed or ripped
2 tablespoons sugar (optional)

1
Combine all ingredients EXCEPT bread and sugar in a small saucepan.
2
Heat over medium heat until mixture begins to thicken.
3
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).
4
Turn the heat OFF and stir in the potato bread.
5
Pour mixture into bowls or ramekins.
6
If using sugar, top each serving with sugar and brulee with a torch.

kcal

Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (12 ounce) can fat-free evaporated milk, 1 cup wheat berries, cooked, ¼ cup raisins, 1 small apple, diced, and more.

Yes, Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pudding

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