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

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

Dietary Exchange

Starch 3
Fruit 1
Fat 6

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