Dessert

Light Poppy Seed Bread Pudding

Name: Light Poppy Seed Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups day-old whole grain bread, cubed; 1.5 cups unsweetened almond milk; 2 large eggs; 1/4 cup erythritol or granular sweetener; 1/4 cup ground poppy seeds; 1 tsp vanilla extract; Zest of 1/2 lemon; Pinch of salt

Craving a comforting dessert that won't derail your goals? This light poppy seed bread pudding is my go-to. It takes a classic Hungarian treat and slims it down, keeping all the cozy flavors you love. Perfect for a sweet ending without feeling too heavy.

Ingredients

4 cups day-old whole grain bread, cubed
1.5 cups unsweetened almond milk
2 large eggs
1/4 cup erythritol or granular sweetener
1/4 cup ground poppy seeds
1 tsp vanilla extract
Zest of 1/2 lemon
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). In a bowl, whisk milk, eggs, sweetener, vanilla, lemon zest, and salt. Add bread cubes and let soak for 10 minutes, stirring occasionally.
Gently stir in the ground poppy seeds, ensuring they are evenly distributed throughout the bread mixture.
Pour the mixture into a lightly greased 8x8 inch (20x20 cm) baking dish.
Bake for 25-30 minutes, or until the pudding is set and lightly golden on top. Serve warm.

Tips

For an extra flavor boost, toast the ground poppy seeds lightly in a dry pan before adding them to the mixture.
Leftovers keep well in the fridge for up to 3 days. Reheat gently in the microwave or oven for best results.