Bread Pudding - Delicious But is it Good for You?

Bread pudding is delicious, but should we eat it? Here are some reasons for and against consuming bread. Then I’ll tell you how to make a little bread pudding so you can decide or just want to eat it anyway.

For bread consumption:

1.      It tastes good.

2.      It is filling.

3.      It helps the grain producing industry (if you favor that).

Against bread consumption (backed up by Grain Brain, a book by David Perlmutter):

1.      If you have celiac disease (gluten intolerance), you might be at risk for developing mental delay, learning difficulties, tic disorders and ADHD.

2.      If you have gluten sensitivity, you might have severe depression and anxiety.

3.      White bread is a simple carb, so your body treats it like sugar. On the way to diabetes, or worsening it if you already have it.

4.      You are likely to gain weight if you eat bread regularly, assuming you eat the standard American diet.

5.      Modern grains, including refined white flour, “arguably our our beloved dietary staple, [are] a terrorist group that bullies our most precious organ, the brain…but also will accelerate your body’s aging process from the inside out. This isn’t science fiction; it’s now documented fact.” (Dr. David Perlmutter, Grain Brain, p. 5.)

Have you heard enough? Bread pudding is a terrorist?

I seldom eat bread, but when I do, one of my favorites is bread pudding. Ok, I know it will do me no good, but like many people, I sometimes deviate from my usual meal plan. If I haven’t talked you out of health ruination, which is a real threat to well being, read on to learn how easy this is to make. To help you avoid too much temptation or weight gain, this recipe makes only a little bit of the stuff. You can bake the dish in your toaster oven.

Bread Pudding for One or Two

2 slices bread (stale is good)

Butter

1 egg

1 ¼ cups milk (I use whole milk)

¼ cup sugar

½ teaspoon vanilla extract

¼ cup raisins

Nutmeg

Butter a baking dish that will hold a quart or less. I use a standard Pyrex loaf dish. Spread butter on the bread and cut it into dice size cubes. Place them in the baking dish. In a bowl, beat the egg. Add milk, sugar and vanilla and mix well. Pour the mixture over the bread and let it stand until the bread is soaked, about 5 minutes. Add the raisins.  Sprinkle nutmeg over the top. Bake at 350 degrees about 45 minutes until it is firm and browned slightly. Eat it warm or cold.