Pecan-Raisin Bread Pudding


Makes 6 servings


1/2 of a 1-pound loaf day-old French bread,* sliced 3/4 inch thick
4 tablespoons butter, divided
3/4 cup golden or dark raisins
3/4 cup cholesterol-free egg substitute
1 cup thawed frozen unsweetened apple juice concentrate
2 cups low-fat milk
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
No-sugar-added pourable fruit (optional)

*Sour dough bread, Italian bread or one French bread baguette can be substituted.


  1. Toast bread slices; spread with 2 tablespoons butter. Cut into 3/4-inch pieces. Brush 1 tablespoon butter onto bottom and sides of shallow 1-1/2-quart baking dish. Add bread and raisins; mix lightly. Combine eggs, apple juice concentrate, half-and-half, vanilla, cinnamon, nutmeg and salt; mix until well blended. Pour over bread mixture; press down bread pieces to saturate. Let stand 20 minutes.
  2. Preheat oven to 375°F. Place baking dish in larger shallow baking pan or roasting pan; add enough hot water to baking pan to come 1 inch up sides of casserole. Bake 30 minutes. Melt remaining 1 tablespoon butter. Add pecans; toss lightly to coat. Sprinkle over pudding. Continue baking 8 to 10 minutes or until pecans are toasted and pudding is set. Cool on wire rack. Serve warm or at room temperature with pourable fruit, if desired.

Nutritional Information

Fiber 3 g
Carbohydrate 61 g
Cholesterol 159 mg
Saturated Fat 13 g
Total Fat 28 g
Calories from Fat 47 %
Calories 533
Protein 11 g
Sodium 488 mg

Dietary Exchange

Fruit 1
Starch 3
Fat 6

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