Limonata-Raspberry Bread Pudding

Limonata-Raspberry Bread Pudding

Serves 12
Meal type Dessert


  • 3 cups low fat milk
  • 1/4 cup low fat milk (used for warming vanilla bean)
  • 1lb stale whole wheat bread, cut into cubes ((you can leave fresh bread out for 6 hours or more to make it stale))
  • 1/4 cup lemon juice
  • zest of 2 lemons
  • 3 whole eggs
  • 4 egg whites
  • 1 vanilla bean, split and scraped (just use the soft part inside and discard the shell (or use 1 tsp vanilla extract))
  • 1 cup sugar
  • 1 pint pint raspberries, fresh or frozen

About This Recipe

Full of heart-warming, spongy tart-sweetness, this updated favorite makes a fantastic dessert as well as part of a healthy breakfast.

Nutriton Facts per serving: 216 Cals, 11 gram Protein, 36 grams Carbs, 4 grams Fat


Step 1
Preheat oven to 350.
Step 2
In a large mixing bowl add milk, eggs, sugar, lemon zest and lemon juice.
Step 3
In a small sauce pan heat ΒΌ cup milk with vanilla bean scrapings and gently stir to separate vanilla, about two minutes.
Step 4
Remove from heat and stir into egg and lemon mixture.
Step 5
Place bread cubes into a 9x13x2 in baking dish coated with cooking spray.
Step 6
Pour mixture over bread and let sit for 20 minutes.
Step 7
Gently toss raspberries into bread mixture.
Step 8
Cover with foil and bake for 20 minutes.
Step 9
Uncover and bake an additional 15-20 minutes or until a toothpick inserted comes out clean.
Step 10
Bread pudding can be served warm or cold.
Step 11
A few favorite ways to serve: with a scoop of vanilla ice cream or in a bowl with vanilla soy milk or half & half poured over it. Yummmm...