By using a combo of rolls and whole wheat bread this recipe is a healthier twist on easy bread pudding.
I was quoted just yesterday in an article that detailed how I thought I knew everything about feeding kids... until I actually had kids.
Y'all, seriously. When I was a media spokesperson for the dairy council I made all sorts of recommendations to moms about how to feed their kids.
As if I really had any experience.
Nowadays, though? I've got experience, I tell ya. Years and years of it. Years and years of thinking "Oh, my kids will love this" only to have them turn up their noses. Years and years of thinking "Oh, my kids will never eat this" only to have them love it.
You get where I'm going with this, right?
You see, there was this one day we ordered bread pudding.
And by one day I mean just a few weeks ago over Thanksgiving at a restaurant at the beach.
My kids had never had bread pudding. My kids had never wanted bread pudding. But this place was supposed to have really good bread pudding. So of course, we ordered the bread pudding.
My youngest son, who is typically the less picky of the two, looked at it and said "Yuck. I'm not eating that! If you took the best tasting food in the world and found the exact opposite of it, this would be it!"
He hadn't tried a bite.
So what did we do? We began eating it without him. He quickly caved to his curiosity, tasted it, fell in love, admitted he was wrong... and I think may have asked to lick the plate clean.
Why am I telling you all this?
Well obviously this whole scene is what prompted me to come straight home and create a bread pudding for him to lick-the-plate-clean-with at home.
This bread pudding recipe is SO easy. It's family friendly. (I skipped the bourbon. My kids can sniff out liquor in any dessert and always reject it. But you'll never miss it. The dark corn syrup in the sauce masks the color and the flavor is highly desirable.) I've given a tiny nutrition boost by subbing in whole wheat bread for half of the leftover rolls. It's a minor tweak, but every little bit of fiber in your diet helps.
The verdict from my son after trying this bread pudding a couple of weeks removed from his first bread pudding experience?
It was the moral equivalent of, "If you took the best tasting food in the world... this would be it."
I hope you think so, too. Enjoy! ~Regan
By using a combo of rolls & whole wheat bread this recipe is a healthier twist on easy bread pudding. @ReganJonesRD Tweet this
Easy Bread Pudding
- 1/4 cup raisins
- 2 tablespoons orange juice
- 1/4 cup milk
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash of salt
- 3 large eggs, lightly beaten
- 2 cups cubed Hawaiian bread (about 4 ounces)
- 2 1/2 cups cubed whole grain bread (about 4 ounces)
- Cooking spray
- 1/4 cup sugar
- 2 tablespoons dark corn syrup
- 2 tablespoons butter
- 1 tablespoon orange juice
Combine raisins and 2 tablespoons orange juice in a bowl. Microwave on HIGH 30 seconds. Let stand 5 minutes.
Combine milk and next 6 ingredients (milk through eggs) in a large bowl. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; let stand 30 minutes.
Preheat oven to 350 degrees F.
Place dish in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until a knife inserted in center comes out clean and top is lightly toasted.
Meanwhile, combine remaining sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in remaining orange juice. Pour over warm bread pudding.