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Photo of Lemon raspberry bread pudding by WW

Lemon raspberry bread pudding

6
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
This delicious bread pudding gets a jumpstart thanks to prepared lemon snack cakes. This dessert is both sweet and tart, and it is ultra-satisfying. The sweetened custard is poured over the lemon cake and fresh raspberries, and they are baked until the bread is creamy and pudding-like and the top is golden and browned, creating an enjoyable contrast of textures. Dividing the mixture among four ramekins not only helps with portion control, but it also means they take less time to bake than a casserole dish-sized bread pudding. You can use 6 eggs whites in place of the egg substitute, if you like.

Ingredients

Cooking spray

2 spray(s)

Homemade cake with icing

1¼ piece(s), cut into equal small pieces*

Raspberries

1 cup(s)

Liquid egg substitute

¾ cup(s)

Fat free skim milk

¾ cup(s)

Ground cinnamon

½ tsp

Vanilla extract

½ tsp, pure variety

Whole wheat flour

1 tsp

Instructions

  1. Preheat oven to 350°F. Lightly coat each of four 1-cup oven-safe ramekins with cooking spray.
  2. Divide cake pieces evenly among each ramekin. Add equal amounts of raspberries to each ramekin by placing them between cake pieces.
  3. In a medium bowl, whisk together egg substitute, milk, cinnamon, vanilla extract, and flour. Pour egg and milk mixture into a glass measuring cup; pour even amount of mixture into each ramekin.
  4. Place ramekins in the oven and bake until egg mixture is set, about 20 to 25 minutes. Let sit for 5 minutes before serving. Yields 1 bread pudding per serving.

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