Lighter Bread PuddingCan a decadent, rich pudding really be made from plain old white bread? Yes, especially when that bread is drenched in heavy cream and eggs and then drowned in a butter-based caramel sauce. This hearty dessert can weigh in at 800 calories and 30 grams of saturated fat per warm, gooey bowl. Thanks, but no thanks. Our bread pudding is a slimmer, trimmer, and top-rated (by our picky Test Kitchen judges) redesign.
• 843 calories per slice
• 50.3 grams total fat
• 30.2 grams saturated fat
• 300 calories per slice
• 4.8 grams total fat
• 2.4 grams saturated fat
Ingredient Swap: French BreadAt only 80 calories per ounce, crusty French bread is a healthy choice; heavier recipes may use challah, croissants, or even doughnuts!
Ingredient Swap: Caramel SauceBrown sugar, bourbon, and a pinch of salt are made rich with half-and-half instead of heavy cream, saving 6g of saturated fat per drizzle.
Ingredient Swap: Low-Fat MilkA combination of low-fat milk and fat-free evaporated milk subs in for heavy cream and butter, saving 275 calories and 21g of saturated fat per serving.
Step 1The success of this succulent pudding starts with how you treat the bread. Here's how to obtain that perfectly moist, creamy interior with a crisp outer crust.
Toast the bread cubes in the oven until lightly browned. This dries them out and allows them to soak up more of the creamy custard.
Step 2Soak the bread cubes in the egg-milk mixture for at least 20 minutes to ensure maximum custard absorption. Gently press on the bread once or twice while the cubes soak.
Step 3Drizzle a thin layer of sauce in the middle of the pudding to keep the bread supermoist while baking. Bake in a loaf pan to create a crispy crust around the creamy interior.
Bread Pudding: Recipe Makeover
No, we're not sabotaging your healthy eating habits! This has just 300 calories.