Healthier Irish Nutmeg Bread Pudding
Prep Time: 5 Mins
Cook Time: 45 Mins
Total Time: 50 Mins
Serves: 6-8
If you love bread and are also a fan of lighter desserts that aren’t too sweet, then my bread pudding is perfect for you. I was always skeptical of bread puddings because they are often served in a gooey mess with a sickeningly sweet custard. While connecting to my Irish heritage, I decided to make bread pudding, but reduced the sugar and used low-fat milk. I serve mine without custard, often plain, sometimes with a spoonful of yogurt and this has become my favourite dessert. It is made with ingredients you always have on hand, and a great way to transform stale bread into something delightfully tasty!
Ingredients
2 large eggs, room temperature
2 cups low-fat milk
¼ cup (58g) butter, cut into small cubes
½ cup sugar
¼ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
900g (4-5 cups) bread, cubed (any will do but I prefer a nice crusty bread)
1/3 cup dried cranberries or raisins
Yogurt, ice cream, or custard (if you insist) for serving
Directions
In a large bowl, lightly beat eggs, then mix in the milk and butter, it will be slightly clumpy but don’t worry it will bake perfectly. Mix in the sugar, salt, spices, and vanilla. Fold in the bread cubes and dried fruit.
Pour into a well-greased 30x20cm baking dish. Bake at 350°F (180°C) until a knife inserted 2cm from the edge comes out clean, 40-45 minutes. Serve with yogurt, ice cream, or custard.
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Leftovers keep for 3-4 days in the refrigerator.
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Per 1 serving (8 total):
Calories: 445
Carbohydrates: 79g
Protein: 14g
Fat: 9g
Saturated Fat: 5g
Fiber: 6g
Sugar: 24g
