Limonata-Raspberry Bread Pudding
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Full of heart-warming, spongy tart-sweetness, this updated favorite makes a fantastic dessert as well as part of a healthy breakfast.
Equipment
- Large Mixing Bowl
- Small Sauce Pan
- 9x13x2 inch baking dish
- foil
Ingredients
- 3 cups milk
- ¼ cup milk (used for warming vanilla bean)
- 1 lb stale whole wheat bread cut into cubes
- ¼ cup lemon juice
- zest of 2 lemons
- 3 whole eggs
- 4 egg whites
- 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 1 cup sugar
- 1 pint raspberries fresh or frozen
- olive oil cooking spray
Instructions
- Preheat oven to 350℉
- In a large mixing bowl add milk, eggs, sugar, lemon zest and lemon juice.3 cups milk, zest of 2 lemons, 3 whole eggs, 4 egg whites, 1 cup sugar, ¼ cup lemon juice
- In a small sauce pan heat ¼ cup milk with vanilla bean scrapings and gently stir to separate vanilla, about two minutes.¼ cup milk (used for warming vanilla bean), 1 vanilla bean, split and scraped
- Remove from heat and stir into egg and lemon mixture.
- Place bread cubes into a 9x13x2 inch baking dish coated with cooking spray.1 lb stale whole wheat bread, olive oil cooking spray
- Pour mixture over bread and let sit for 20 minutes.
- Gently toss raspberries into bread mixture.1 pint raspberries
- Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 15-20 minutes or until a toothpick inserted comes out clean.
- Bread pudding can be served warm or cold.
More About This Recipe
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...
Nutrition
Calories: 216kcalCarbohydrates: 36gProtein: 11gFat: 4g
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