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