Reduced-Fat Bread Pudding

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Appears in Cook's Country December/January 2010

How do you cut the fat yet preserve the creamy richness? To find out, we tried everything from soy milk to souffles.

SERVES 6

TIME 1 hour, plus 30 minutes cooling

Reduced-Fat Bread Pudding

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 heav...

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