2 cups (2 1/2 ounces) whole wheat French bread, crusts removed, cut in 1/2 inch cubes
1 cup fat-free milk
1/4 cup pure maple syrup
2 1/2 teaspoons pure vanilla extract
2 large eggs
1/3 cup raisins
Cooking Spray or oil mister

Preheat the oven to 350 degrees Fahrenheit. Arrange the bread cubes in a single layer on a baking sheet. Bake until golden, 5 to 6 minutes, stirring halfway through the cooking time. Let cool. In a medium bowl, whisk together the milk, 3 tablespoons of the maple syrup, vanilla and eggs. Stir in the raisins. Fold in the toasted bread cubes. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Preheat the oven to 325 degress Fahrenheit. Spray 4 (5-ounce) ramekins with oil. Divide the bread mixture equally among the prepared ramekins. Put the ramekins in an 8 x 8 inch baking pan and add 1 inch hot water to the pan.

Bake until set, 45 to 50 minutes. Drizzle with remaining tablespoon of maple syrup. Serve warm.


  • Calories 172 ( per serving, 1 ramekin)
  • Fat .5 g
  • Saturated Fat 0 g
  • Cholesterol 1 mg
  • Carbohydrates 35 mg
  • Fiber 1 g
  • Protein 6 g
  • Sugars 23 g
  • Sodium 143 mg

Serves 4

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.