Blueberry Raisin Bread Pudding
I am so excited about this recipe! It’s the perfect warm and cozy dessert to enjoy on a chilly night. Who am I kidding? You don’t have to have this as a dessert, it makes a great breakfast side dish as well. Unsweetened raisins and blueberry protein powder help make this a low sugar, higher protein treat that won’t leave you feeling any guilt. Feel free to top with sugar-free syrup, a “protein icing” or chopped nuts. Although, it’s so yummy – you don’t really need it!
Recipe and Photography By: April Hamilton
- 7 slices white bread (I used the thick Texas toast from Sara Lee)
- 2 cups unsweetened vanilla almond milk
- 1 scoop protein powder (I used Blueberry Muffin by NLA For Her)
- 2 eggs, beaten
- 1/4 cup butter, light
- 1/3 cup unsweetened raisins
- 1/4 cup stevia
- 1 tsp vanilla extract
- 1 tsp nutmeg
- 1 tsp cinnamon
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Preheat oven to 350 degrees.
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Combine sliced bread and raisins in a large bowl. Set aside.
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In a medium saucepan, combine almond milk and butter and heat on medium until butter has melted (make sure the milk does not reach boiling point!). Pour milk mixture over top of the bread.
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In a medium size bowl, mix together the remaining pudding ingredients and pour over top of the bread/milk mixture.
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Pour everything into a greased casserole dish and bake for 40 minutes, or until the center is fully cooked.
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