Reduced-Fat Bread Pudding

From Cook's Country | December/January 2010

Why this recipe works:

Instead of a ton of egg yolks, we used just a few whole eggs in our Reduced-Fat Bread Pudding recipe. Replacing some of the yolks with whites provided structure for the pudding and significantly reduced the calorie count. Replacing the heavy cream with skim milk made for a healthier pudding,… read more

Instead of a ton of egg yolks, we used just a few whole eggs in our Reduced-Fat Bread Pudding recipe. Replacing some of the yolks with whites provided structure for the pudding and significantly reduced the calorie count. Replacing the heavy cream with skim milk made for a healthier pudding, but did nothing to help thicken the custard. A few tablespoons of instant pudding mix solved that problem and added only a few extra calories.

Reduced-calorie bread dissolved into the custard and turned our Reduced-Fat Bread Pudding to mush. We found that cinnamon swirl sandwich bread was sturdy enough to stay firm in the pudding and also added a nice boost of flavor. Traditional recipes have 780 calories, 48 grams of fat, and 29 grams of saturated fat per serving. Our changes brought the numbers down to 300 calories, 7 grams of fat, and 1.5 grams of saturated fat.

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Serves 6

Both instant and “cook and serve” pudding mixes work here, but avoid sugar-free, which will give the bread pudding a chemical aftertaste. Look for any brand of cinnamon swirl sandwich bread that has about 80 calories per slice.

Ingredients

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