Name: Reduced-Fat Bread Pudding
Total time: 1 h 30 min
Ingredients: 2 cups skim milk; 3 large eggs; 5 tablespoons sugar; 3 tablespoons vanilla pudding mix (see note); 2 teaspoons vanilla extract; 1/4 teaspoon salt; 12 ounces (340 grams) cinnamon swirl sandwich bread (about 12 slices), cut into 3/4-inch pieces (see note); 1/4 teaspoon ground cinnamon

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.

Before You Begin

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.

Instructions

MAKE CUSTARD Adjust oven rack to middle position and heat oven to 375 degrees. Whisk milk, eggs, 4 tablespoons sugar, pudding mix, vanilla, and salt in large bowl until combined. Stir in bread. Let stand, tossing occasionally, until liquid is absorbed, about 10 minutes.

BAKE PUDDING Combine cinnamon and remaining sugar in small bowl. Grease 8-inch-square baking dish. Transfer soaked bread mixture to prepared pan and sprinkle with cinnamon sugar. Bake until pudding is just set and surface is golden brown, 35 to 40 minutes. Let cool 30 minutes. Serve.