Make this easy and delicious 3-point Weight Watchers Apple Raisin Bread Pudding, and you’ll certainly be amazed by it.
Bread pudding is one of those timeless desserts. Although it’s especially delicious in the fall and winter, it is a staple sweet treat that you can make any time you have some extra bread to use up. After all, that’s part of the reason why bread pudding was invented in the first place: so that bread doesn’t go to waste. Although you can make croutons or other foods from stale bread, why not make a dessert out of it instead? (at least that’s my motto).
This fantastic apple bread pudding features cinnamon, chewy raisins, and sweet and tart apples for the ultimate custardy dessert. Raisins are one of those foods that you might not necessarily eat all the time when following WW. Or maybe just dried fruit in general since it can be high in points. But spreading a small amount between all of the servings doesn’t take up too many points. And the raisins are so beneficial to the dessert since they complement the apples—and don’t get me started on the custardy texture of the bread and hints of cinnamon! This apple bread pudding is just delicious all around. Take one bite, and you’ll experience the bliss of comforting flavors and a variety of textures. And all for just 3 points!
Why You Should Try This Recipe
- It’s a classic dessert. Bread pudding is a classic! And you don’t have to miss out on it just because you follow Weight Watchers. With this recipe, you can have a lightened-up version.
- It’s a great make-ahead treat. You can prep the bread and store the custard separately for easy assembly before baking. Alternatively, you can bake the entire thing ahead of time, and it will last up to five days.
- Everyone loves bread pudding! Whether you want to impress your close friends, family, or colleagues, this bread pudding will do the trick. It is so incredibly delicious that you can’t even tell it’s a lightened-up version. This texture is incredibly soft, and its flavor is rich.
Recipe Overview
- Serving Size: 1 slice (130g)
- Number of Servings: 15
- Time to Cook: 1 HR – 1 HR 10 min
- WW Points Per Recipe: 3 WW points per serving, 40 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Apple Raisin Bread Pudding
- 12 slices bread (your preferred low-point bread), cut into 1-inch cubes (I used Nature’s Own white Keto bread)
- 3 Medium apples, peeled and chopped into 1-inch cubes
- 1 tsp Cinnamon
- ⅓ cup Raisins
- 4 Eggs
- 2 ½ cup Unsweetened plain almond milk
- 1 tsp Vanilla extract
- 1 ¼ cup Unsweetened applesauce
- 3 tbsp Light butter substitute, I used I Can’t Believe It’s Not Butter, Light
- ⅓ cup Light brown sugar
Instructions for making Weight Watchers Apple Raisin Bread Pudding
- Preheat the oven to 325°F. After prepping the apples, cook them over medium heat in a large pan with the brown sugar, raisins, butter substitute, and half of the apple sauce. Cover and cook for 5 minutes, then turn off the heat and leave them covered for another 5 minutes.
- Separately, make the custard mixture by first whisking together the remaining applesauce with the cinnamon. Then add the eggs and whisk until smooth. Lastly, add the milk/vanilla and mix until combined.
3. Place the bread cubes in a greased 9 x 13 baking dish. Use a slotted spoon to scatter the apple pieces atop the bread pieces. Slowly whisk the remaining applesauce liquid from the pot into the custard mixture. Be careful not to put it all in at once; otherwise, it will scramble the eggs.
4. Pour the custard mixture over the bread and apples, making sure every piece is soaked and that the edges are thoroughly saturated. Allowed to sit for about 5 minutes so the bread can soak up the liquid.
5. Cover the bread pudding with a piece of parchment paper, followed by a piece of foil. Bake for 30 minutes covered, then remove the covering and bake for another 30-40 minutes or until thoroughly baked. It will be golden brown, and the custard will be set but jiggly (there should be no excess liquid).
6. Allow the bread pudding to cool and set before slicing into it.
Variations and Substitutions
- Apples: use any type of “baking apples” or apples that are somewhat firm. You don’t want to use apples that are too soft and won’t hold their shape while they bake. Some good choices are Granny Smith, Braeburn, Honeycrisp, Jonathan, Pink Lady, or Fuji. These aren’t the only kinds though; there are so many different varieties that will work great.
- Milk Type: I personally use almond milk because of how low-point it is and I like its taste, but you can use fat-free milk, reduced-fat, or another type!
- Different Fruit: I love the apples in this recipe, but feel free to use other fruit. Keep in mind the water content in the fruit you use, which can affect how the bread pudding bakes.
- Bread Type: If you have leftover dinner rolls, hamburger buns, bagels, or other types of bread, you can certainly use them in this bread pudding recipe. It’s a good opportunity to reduce food waste. You will need to adjust the recipe in the Weight Watchers app to determine the amount of points.
Tips and Tricks for Making The Best Bread Pudding
- Don’t under-soak the bread or the bread pudding will be dry. Make sure to focus on the corners of the pan because that is usually the area that gets the most dry. It is okay if the bread looks really wet; it will bake just fine.
- You don’t necessarily have to use keto bread; just use your favorite type of bread. Not everyone has the same taste preferences, and a lot of the keto breads have a very wheaty flavor that you might not like, so keep that in mind. I suggest trying the bread by itself first before using it in the recipe if you haven’t tried that specific brand before.
- You’ll know when the bread pudding is done because it will not be liquidy. It is okay if it’s still jiggly in the center. It needs time to rest so that it can finish baking and set.
- To store any leftover bread pudding, you can keep it in the same pan you baked it in, or transfer it to an airtight container. It will stay good for four to five days when kept in the refrigerator. I have had success freezing it, too. Allow it to thaw in the refrigerator overnight before enjoying it again.
- You can eat bread pudding warm, at room temperature, or cold! It is delicious either way.
Related Recipes
Berry Croissant Breakfast Casserole
Weight Watchers Apple Raisin Bread Pudding
Ingredients
- 12 slices day-old bread, your preferred low-point bread, cut into 1-inch cubes (I used Nature’s Own white Keto bread)
- 3 Medium apples, peeled and chopped into 1-inch cubes
- 1 tsp Cinnamon
- ⅓ cup Raisins
- 4 Eggs
- 2 ½ cup Unsweetened plain almond milk
- 1 tsp Vanilla extract
- 1 ¼ cup Unsweetened applesauce
- 3 tbsp Light butter substitute, I used I Can’t Believe It’s Not Butter, Light
- ⅓ cup Light brown sugar
Instructions
- Preheat the oven to 325°F. After prepping the apples, cook them over medium heat in a large pan with the brown sugar, raisins, butter substitute, and half of the apple sauce. Cover and cook for 5 minutes, then turn off the heat and leave them covered for another 5 minutes.
- Separately, make the custard mixture by first whisking together the remaining applesauce with the cinnamon. Then add the eggs and whisk until smooth. Lastly, add the milk/vanilla and mix until combined.
- Place the bread cubes in a greased 9 x 13 baking dish. Use a slotted spoon to scatter the apple pieces atop the bread pieces. Slowly whisk the remaining applesauce liquid from the pot into the custard mixture. Be careful not to put it all in at once; otherwise, it will scramble the eggs.
- Pour the custard mixture over the bread and apples, making sure every piece is soaked and that the edges are thoroughly saturated. Allowed to sit for about 5 minutes so the bread can soak up the liquid.
- Cover the bread pudding with a piece of parchment paper, followed by a piece of foil. Bake for 30 minutes covered, then remove the covering and bake for another 30-40 minutes or until thoroughly baked. It will be golden brown, and the custard will be set but slightly jiggly (there should be no excess liquid).
- Allow the bread pudding to cool and set before slicing into it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
