Limonata-Raspberry Bread Pudding

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.
Course Dessert
Servings 12
Calories 216 kcal


  • 3 cup low fat milk
  • 1/4 cup low fat milk (used for warming vanilla bean)
  • 1 lb stale whole wheat bread, cut into cubes
  • 1/4 cup lemon juice
  • zest of 2 lemons
  • 3 whole eggs
  • 4 egg whites
  • 1 vanilla bean, split and scraped or use 1 tsp vanilla extract
  • 1 cup sugar
  • 1 pint pint raspberries, fresh or frozen


  • Preheat oven to 350.
  • In a large mixing bowl add milk, eggs, sugar, lemon zest and lemon juice.
  • In a small sauce pan heat ¼ cup milk with vanilla bean scrapings and gently stir to separate vanilla, about two minutes.
  • Remove from heat and stir into egg and lemon mixture.
  • Place bread cubes into a 9x13x2 in baking dish coated with cooking spray.
  • Pour mixture over bread and let sit for 20 minutes.
  • Gently toss raspberries into bread mixture.
  • 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.
  • 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...


Calories: 216kcalCarbohydrates: 36gProtein: 11gFat: 4g
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