(Healthy) Traditional Bread Pudding

(Healthy) Traditional Bread Pudding

Traditional Bread Pudding is one of those classics that I absolutely adore. And that’s exactly why I didn’t want to modify the recipe too much out of fear of messing it up. But I’m glad to say that we were able to make a healthier version and it tastes just as good.

My mother, who is also one of the pillars behind Little Life Box made us dinner on Sunday and this was our desert. So I asked her if I could take a picture and if she would be so kind to share her recipe with us. If you didn’t know, she was born in England, but lived most of her life in Canada.  Back then, bread pudding was what people made with their stale bread in order to avoid having to throw it out. This recipe uses the traditional foundations of bread pudding, with a healthier twist, incorporating some Canadian Maple Syrup into the mix.  Feels like home…thanks Mom!


  • 1 loaf artisanal organic raisin bread (sliced into 1″ slices & cubed)*
  • 5 large organic eggs
  •  3 1/2 cups almond/oat or rice milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • l tablespoon vanilla essence
  • 1/2 cup brown sugar or sugar replacement (such as Lakanto)
  • 1 cup maple syrup


1. Preheat oven to 350 degrees.
2. Cut bread into 1″ cubes and place in large mixing bowl.  Whisk eggs into milk, add sugar, nutmeg, cinnamon, salt and vanilla.  Pour over bread cubes and let sit for approx. 30 minutes until all liquid is absorbed.  Pour into greased 9″ x 13″ baking dish and drizzle the maple syrup evenly on top.
3. Pour 1″ boiling water into a larger baking pan, and sit the baking dish into it.  Cover lightly with greased parchment or foil and bake for 45 minutes.  Remove the covering and continue baking for 20 minutes until golden and crisp.
  *if using plain bread, soak 2 cups raisins for 15 minutes in boiled water and add to bread cubes.




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