Donna's Bread Pudding with Brandy Sauce, Using Splenda

Is there anything more comforting and warm than bread pudding?

  • 3 eggs, lightly beaten
  • 12 ounces evaporated fat-free milk
  • 1 cup fat-free milk
  • 1/2 cup brown sugar
  • 1 cup Splenda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon vanilla
  • 2 tablespoons butter or margarine, melted
  • 10 slices day-old or slightly dry white bread, cut in cubes
  • 1/2 cup chopped pecans, optional
  • 1 cup raisins, optional


  • 2 cups fat-free half & half
  • 1/4 cup Splenda
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla
  • 3 tablespoons brandy

Preheat oven to 325 degrees. Butter a 9 x 13 inch baking pan or a 1 1/2 quart casserole. In a large bowl, combine eggs, evaporated milk, milk, brown sugar, sugar, cinnamon, nutmeg, vanilla, and butter. Beat until well mixed. Add bread and stir gently.

Add nuts and raisins if desired. Pour into pan or casserole. Place baking pan in a larger pan of warm water in the oven. Bake for 1 hour or until lightly brown and a toothpick inserted in the middle comes out clean.

Sauce: In a small saucepan, combine half and half and cornstarch. Stir until well mixed. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Add Splenda, vanilla and brandy. Stir until mixed. Remove from heat. Serve warm sauce over the warm bread pudding.

Serves 12

Nutritional information per serving without nuts or raisins:

Calories 160 Fat, gm. 4 Protein, gm. 7 Carb, gm 24 Cholesterol 50 Fiber low

Note: The regular recipe using sugar had 50 grams of carbohydrates per serving.

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