Bread Pudding

Dave’s version of Bread Pudding is the perfect end to a great holiday meal.

  • PREPARATION TIME: 20 Minutes
  • COOKING TIME: 60 Minutes
  • YIELDS 6 servings


  • 1 day old French baguette, cut into 1 inch pieces (about 3 cups)
  • 2 2/3 cup Dannon® Oikos® Black Cherry Greek Nonfat Yogurt
  • 1 2/3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 3 eggs
  • 3/4 cups white sugar
  • 1/2 cups brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 pint raspberries (or other favorite fruit) for garnish
  • Mint for garnish
  • 3 tablespoons powdered sugar for garnish
  • For the Sauce
  • 1 apple cored & sliced thinly
  • 1 tablespoon brown sugar
  • 4 tablespoons butter
  • 1/2 cup rum
Bread Pudding


  • Cut the baguette into 1 inch dice.
  • In a mixing bowl, combine the eggs, nonfat yogurt, white sugar, brown sugar (except for the portion for the sauce), cream and vanilla. Mix thoroughly, add the bread & toss to combine. Allow the mixture to soak for at least 1 hour and up to 5. If it looks dry, you can add a bit more cream or nonfat yogurt.
  • Pour the bread mixture into a buttered baking dish, & move it into a preheated 375 degree F oven. Cook for 30 – 45 minutes, or until the top bits of bread are starting to crisp & the custard looks set, but is still moist. Remove from the oven to cool, while you make the sauce.
  • Add 3 tablespoons butter to a nonstick pan & once melted, add the apple slices. Sauté over medium heat for 4 – 5 minutes, until the apples just start to soften. Add 1 tablespoon brown sugar & toss until melted. Take the pan off the flame (to avoid flare up) & add the rum. Reduce by half, turn off the heat, and add the last tablespoon of butter.
  • Dish up a serving of the bread pudding & spoon the rum & applesauce over the top. Garnish with raspberries, a few mint leaves, & a bit of powdered sugar.