Potato Bread Pudding

Cooking Recipes Catalogue

This comforting bread pudding topped with a sprinkle of nutmeg is made with SARA LEE® Soft & Smooth™ Whole Grain White Bread and SPLENDA® Sugar Blend for Baking.

INGREDIENTS (for 8 servings):


  • Heat oven to 375 degrees F(190 degrees C)
  • In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
  • Use the same bowl to beat the eggs and egg substitute. Stir in SPLENDA® Sugar Blend for Baking, vanilla, and salt. Warm the milk and half-and-half in the microwave until hot, about 2 minutes. Slowly whisk into the egg mixture. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
  • Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

  • The original recipe, Bread Pudding I, was submitted by Nancy, and contains 339 calories, 12.3g fat, 167mg cholesterol, 474mg sodium, 46.7g carbohydrates, 1.3g fiber, and 10.7g protein.