Cinnamon Raisin Bread Pudding with Vanilla Sauce Recipe

Makes 10 Servings

  • Total Time: 85
  • Prep Time: 30
  • Cook Time: 55

Cinnamon raisin bread pudding for some folks can be a nice trip down memory lane. If you don't have an old family recipe lying around, you can enjoy this easy-to-make cinnamon raisin bread pudding. Don't forget the vanilla sauce!   


For the bread pudding:

1 pound challah or egg bread, cubed

1 teaspoon cinnamon

1/2 cup egg substitute

4 egg whites

1/3 cup sugar substitute for baking

4 cups fat-free lactose-free milk

2 teaspoons vanilla extract

1/3 cup raisins

For the vanilla pudding sauce:

1 egg

1 egg white

1/4 cup sugar substitute for baking

2 teaspoons cornstarch

2 1/2 cups fat-free lactose-free milk

2 teaspoons vanilla extract


For the bread pudding:

  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
  2. Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
  3. Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean. 
  4. Cut cinnamon raisin bread pudding into squares and serve warm with vanilla pudding sauce.

For the vanilla pudding sauce:

  1. Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
  2. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes.
  3. Serve warm or cold.

Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving.

Recipe created by Chef Lisa Schroeder of Mother's Bistro, Portland, Ore., on behalf of 3-Every-Day™ of Dairy