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Regular Or No Sugar Added Cinnamon Vanilla Bread Pudding Recipe

Updated on August 30, 2017
SheilaSchnauzies profile image

SheilaSchnauzies is a Miniature Schnauzer rescuer, writer, crochet designer, gardener, crafter, wife, mom & friend living in Omaha, NE.

You Either Love It... Or You've Never Had It!

Well, perhaps there might be one or two people in the whole world who have tasted warm cinnamon vanilla bread pudding and it wasn't their cup of tea... but I'm certainly not one of them! As a kid, I'd know that exquisite fragrance wafting through the open kitchen windows before I hit the back door coming home from school.

About 20 years ago I finally mastered the art of making great bread pudding. While I rarely make it now on my strict no-sugar diet, it's the one item on a dessert buffet that will instantly make me throw the diet rules to the wind, consequences be damned!

So, you might ask, "What IS Bread Pudding?"

First of all, there is no pudding in bread pudding to speak of, but there is bread! Confused? Rightfully so! I'll eliminate any confusion with my brand new low carb version of my old favorite! And since Halloween is coming up before we know it, I'll even share my itty bitty true ghost story about bread pudding with you!

Try to keep an open mind as you explore bread pudding - if you can get past the name, you may just find something new threaten your diet too!

Get The Pan I Use! - You Will LOVE This!

All-Clad 59906 Stainless Steel 15 by 12 by 2.25-Inch Lasagna Pan Cookware, Silver
All-Clad 59906 Stainless Steel 15 by 12 by 2.25-Inch Lasagna Pan Cookware, Silver

I recently bought this pan and it is the new rock star of my kitchen, making a lot more than lasagna! This pan feels subtantial but isn't overly heavy. It has wonderful handles you can get a good grip on. And shoot... isn't it just pretty?

 

The "Too Much Month At The End Of The Money" Dessert!

See that nice lump of vanilla frosting melting on top of the hot bread pudding? It just begs for a fork, doesn't it?

Bread puddings were created out of of frugality - to find a use for stale bread that would otherwise not be eaten.

The beautiful thing about bread pudding is that it's often used as a dessert you can still put together even when the cabinets are on the low side before payday! Most recipes are made with staples you always have on hand such as milk or Half & Half, Vanilla, white and brown sugar, eggs, and cinnamon.

Always better served warm, try Bread Pudding topped with whipped cream, caramel sauce, ice cream, even vanilla frosting!

Sheila's "Legal Version" - The One Pictured Here!

Heidi, my friend, wanted to learn how to make bread pudding so we made it a "pudding party!" Here, her daughter Nicole tears up all the bread.

For a sugar-free version, do everything the same, except:

- Substitute regular Splenda for the white sugar

- Substitute Splenda brown sugar blend for the brown sugar

- Substitute Pillsbury Sugar Free Vanilla Frosting for the vanilla frosting

- Omit the Demarara Sugar if you want to. (I leave mine in, I just use a bare sprinkle).

Bread Pudding On YouTube? - You Betcha!

Cook Time

Prep Time: 15 min.

Total Time: 45-50 minutes

Serves: 4

Ingredients

  • 6 cups slightly stale Rotella Italian Bread
  • toasted and torn into pieces
  • 1.5 cups Half & Half
  • 3 eggs
  • slightly beaten
  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 1 tbsp Cinnamon
  • Dash of salt
  • 1 cup Raisins
  • 1 Stick Real Butter plus additional butter for buttering pans
  • 1/2 Tsp Ground Cloves
  • 1 Tsp. Allspice
  • 3 Large Eggs
  • 2 Tsp. Real Vanilla
  • Small amount of Demarara Sugar for topping

Instructions

  1. Preheat oven to 350
  2. Lightly toast the bread in the oven or in a toaster. Tear into bite size pieces. Set aside in well-buttered baking pan(s).
  3. In large saucepan or Dutch Oven, heat all ingredients except the eggs, Demarara Sugar and Vanilla until mixture comes just to a boil and a film starts to form on top. Remove from heat, let cool for 5 minutes. Stir in Vanilla and the three slightly beaten Eggs. Add bread to mixture and stir well to combine.
  4. Place individual well buttered baking pans inside a 13 X 9 cake pan or a large lasagna pan. (We are baking in a Bain Marie, or water bath). Ladle bread mixture into pans. Pour water to level halfway up sides of baking pans, being careful not to splash water in pans! Bake in 350 oven for 45-50 minutes or until centers test done. Centers should be moist but not runny.
  5. Remove pans from water to cool slightly for about 10 minutes. Invert puddings onto serving plates, sprinkle about a teaspoon of Demarara sugar on each pudding, and top each with a tablespoon or so of Vanilla frosting, desired sauce and/or other toppings desired.

Make Beautiful Individual Bread Puddings With This Pan!

Cast your vote for Sheila's Individual Cinnamon Raisin Vanilla Bread Puddings ("Illegal" Version)

This recipe made enough for six individual rose pans plus an 8" square baking dish. I did the square dish with nectarines on the bottom, and pecans on the top layer. It'll be delicious when I eventually bake it! It went straight to the freezer.

How To "Legalize" Just About Any Bread Pudding Recipe! - So It Won't Blow That Diet After All!

It's all about substitutions. In any bread pudding recipe, substitute any or all of these items:

- Egg Beaters for Regular Eggs

- 2% or Skim Milk for Regular Milk, Half & Half or Cream

-Whole Grain Bread for Regular Bread Or Rolls (the milder the flavor, the better)

-Low Fat Margarine for Butter or Regular Margarine

- Splenda or other sweetener for Regular Sugar & Brown Sugar

Heidi butters the individual molds pan.

Heidi butters the individual molds pan.
Heidi butters the individual molds pan.

This was the first time I had tried my new lower carb version of my original recipe, and everyone loved it! You simply could not tell the difference between this version and the one with all the real sugar!

What Do You Think? - Come On, You Can Tell Me!

What Are Your Thoughts On Bread Pudding?

See results

The fruit version was made by adding fresh sliced nectarines to the bottom of the individual pan before adding the bread mixture. My husband loved it - he asked me to make his with nectarines when he heard I was making them!

Individual Bread Pudding Bakers On eBay!

Not only very cool looking, but a way to eliminate the problem faced with bakers of bread pudding –uniform doneenss!

It's A Hot Debate! - Raisins... Or Something Else?

How do you like your bread pudding?

Now Here's That Tiny Ghost Story I Promised! - I Swear... This Is True!

One day I was battling with my third attempt at replicating my late Mom Izzy's fabulous Bread Pudding. The two previous versions just didn't have the right consistency. They were either too milky, or too dry.

So I'm standing there at my mixing bowl trying to come up with the just-right ingredient combination. I hear my Mom's voice (never was sure if it was audible or in my head) clear as a bell saying, "Just do it like you do your dressing, honey." That was IT! The answer!! I always made perfect dressing for the turkey at Thanksgiving just by looking at it - the unbaked mixture has to be a certain consistency. So that was it! I instantly saw the correlation, finished up mixing the pudding and yes, it was perfect!

Boo!

You can freeze your bread pudding either unbaked to save prep time later, or baked to save for a future meal! Freeze bread pudding in an airtight container for up to one month.

Thanks, Squidoo!

This lens was awarded Squidoo's prestigious Purple Star on September 19, 2012. Thanks, Squidoo!

Please Say Hello!

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    • profile image

      anonymous 

      6 years ago

      Bread Pudding - Heaven's staple. I first made one from a Jewish cook book and was instantly smitten! Always willing to try new recipes for it and although some are better than others I've decided there is no such thing as a bad one. Now I'm in lust for yours, but there's no bread in the house - - I'll have to shop.

    • sharioleary profile image

      Shari O'Leary 

      6 years ago from Minnesota

      You've reminded me that I need to make this again. Blessed!

    • profile image

      JoshK47 

      6 years ago

      That does sound like a worthy nemesis, indeed - and a tasty one, at that! Blessed by a SquidAngel!

    • bushaex profile image

      Stephen Bush 

      6 years ago from Ohio

      My wife is a bread pudding fanatic and was salivating as soon as I mentioned your special approach. However she was confused by your inclusion of 3 eggs at two separate points in your recipe. Perhaps you could clarify? SquidAngel Blessings.

    • hntrssthmpsn profile image

      hntrssthmpsn 

      6 years ago

      Hahahah... the "Illegal Version"! I'm 100% with you, full-fat, full-sugar bread putting is one of the finer treasures this wonderful life has to offer! And now you've given me a craving, for which my entire household will be thanking you this weekend, if not tonight.

    • Dominique LM profile image

      Dominique LM 

      6 years ago

      I luv bread pudding! I'm looking forward to trying this.

    • mysweetjane lm profile image

      mysweetjane lm 

      6 years ago

      cinnamon + vanilla my two fave flavours!

    • youknowwhy profile image

      youknowwhy 

      6 years ago

      mmmm.........

    • profile image

      Dark_Shadows_Memorial_Trust 

      6 years ago

      I can never say no to bread pudding, and when it's warm right of the oven . . . OMG!

    • Gypzeerose profile image

      Rose Jones 

      6 years ago

      Congrats about that well-deserved purple star!

    • profile image

      MintySea 

      6 years ago

      I have not had bread pudding in a few years

    • flinnie lm profile image

      Gloria Freeman 

      6 years ago from Alabama USA

      I have not made bread pudding in a while. This make me want to head to the kitchen.

    • tobydavis profile image

      tobydavis 

      6 years ago

      Interesting lens - i bake Vanilla & Cinnamon Cookies - it's a lovely mix of flavors :-)

    • SheilaSchnauzies profile imageAUTHOR

      Sheila 

      6 years ago from Omaha, NE

      @Gypzeerose: Thank you so much for the sprinkle and for your wonderful comment ! You've given me some things to think about! Sometimes I wonder if it's better, as you said, to just eat the "illegal" real-deal version, just in great moderation and very infrequently. I've got to try this brandy sauce!!

      SheilaSchnauzies

      http://sheilasparkles.com

    • Gypzeerose profile image

      Rose Jones 

      6 years ago

      It was easy to sprinkle angel dust on this engaging and informative lens. You obvious are an expert - and I am going to give your lasagna pan from Amazon a look-see. I do challenge you on what you do to legalize the recipe:Egg Beaters for Regular Eggs

      - 2% or Skim Milk for Regular Milk, Half & Half or Cream

      - Whole Grain Bread for Regular Bread Or Rolls (the milder the flavor, the better)

      - Low Fat Margarine for Butter or Regular Margarine

      - Splenda or other sweetener for Regular Sugar & Brown Sugar - I think that the eggs have been sold down the river as a bad product - the yolk actually has nutritional value, and butter is a much better product than margarine. In studies rats given margarine as opposed to butter have sickened and died. Whole grain bread - of course that is a good choice. As for sugar - now that is the stickler. Obviously there just is nothing much good you can say about sugar - but I believe that the chemically Splenda etc is more harmful. Stevia? Stevia is great, but unfortunately I have not found a way to cook well with it. See what kind of controversy this started in me? It is because I love the idea of the frugality of bread pudding so much. I also use a brandy and butter sauce. I guess the main principal here is moderation - so either serve this a few times a year or serve it to a bunch! Facebook liked and stumbled.

    • SheilaSchnauzies profile imageAUTHOR

      Sheila 

      6 years ago from Omaha, NE

      @sonnydayze: You should !!

      SheilaSchnauzies

      http://sheilasparkles.com

    • SheilaSchnauzies profile imageAUTHOR

      Sheila 

      6 years ago from Omaha, NE

      @BradKamer: Thanks a bunch Brad!

      SheilaSchnauzies

      http://sheilasparkles.com

    • profile image

      BradKamer 

      6 years ago

      One of the most underrated desserts out there. Unfortunately I don't get much bread pudding until around the holidays. A tasty lens! You are so right when you stated this dessert can be made with nearly empty kitchen supplies. Thank you for sharing.

    • sonnydayze profile image

      sonnydayze 

      6 years ago

      Never tried to make bread pudding myself. I think I'll give it a shot. Great lens!

    • thememorybooksh1 profile image

      thememorybooksh1 

      6 years ago

      Nice, Lens.!

    • profile image

      miaponzo 

      6 years ago

      Honestly, I don't normally love bread pudding at all... it is very very popular here in Kuwait... BUT.. this bread pudding actually sounds DELISH! Blessed!

    • LiteraryMind profile image

      Ellen Gregory 

      6 years ago from Connecticut, USA

      I have never heard of making bread pudding with Italian bread -- this is very interesting and enlightening.

    • profile image

      anonymous 

      6 years ago

      We can all feel good about making bread pudding again with your "legal" version and those nectarines sound like they would be a tasty addition for sure. I love that you turned making bread pudding into a little party and that little ghostly tale is sweetness...sometimes a voice is so loud it does leave you wondering if you heard it with your ears or inside your head...the important thing is that your Mom was able to encourage you to perfection!

    • Deadicated LM profile image

      Deadicated LM 

      6 years ago

      A most delicious Lens!

    • justmelucy profile image

      justmelucy 

      6 years ago

      Nice lens Yum Yum

    • profile image

      anonymous 

      6 years ago

      Looks very yummy . . . I will try it.

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