Versatile Bread Pudding

Made  times

"Try substituting a good-quality eggnog for the milk (or part of it) if you are making this for Christmas. Otherwise, enjoy this just as it is!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 318 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, pour hot milk over bread. Blend eggs, SPLENDA(R) Granulated Sweetener, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
  3. Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.


  • Note
  • Serving Size: 1 (3 x 4 1/3 inch) square
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.


Most helpful
Most positive
Least positive

So thrilled to find a recipe that does not call for sugar. Made it for myself, but my sugar loving family members scarfed it up. It has become a staple at my house. I use egg twist bread.

Other stories that may interest you