Whole wheat bread pudding

Bread Pudding

My latest issue of Vegetarian Times included a special section on bread pudding, something I haven’t made before. Since the Whole Wheat Lean Dough with Poolish I made the other day made such a large loaf, I was looking for good ways to use some of it up before it goes bad.

Using the “DIY Master Recipe” instructions and adapting it for my taste I came up with the recipe below. It isn’t very sweet or eggy, and the whole wheat bread is the star of this bread pudding. The raisins are a nice little burst of sweetness in each bite.

Whole wheat bread pudding

Whole Wheat Bread Pudding with Raisins

Makes 6-9 servings



  1. Preheat oven to 350°. Spray 6 1/2- x 6 1/2-inch baking dish with baking spray.
  2. Whisk together eggs, milk, cream, and sugar. Add bread cubes and bran. Stir and soak for 20 minutes, pressing bread down into liquid occasionally.
  3. While bread is soaking, pour hot water over raisins so they soak as well.
  4. After the bread is done soaking, add drained raisins, cinnamon, and vanilla. Stir to combine.
  5. Pour into prepared dish and bake for 45 to 75 minutes, until set.