Can 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.
The Classic: •843calories per slice • 50.3 grams total fat • 30.2 grams saturated fat
The Makeover: •300calories per slice • 4.8 grams total fat • 2.4 grams saturated fat
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Ingredient Swap: French Bread
At only 80 calories per ounce, crusty French bread is a healthy choice; heavier recipes may use challah, croissants, or even doughnuts!
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Ingredient Swap: Caramel Sauce
Brown 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.
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Ingredient Swap: Low-Fat Milk
A 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.
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The 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.
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Soak 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.
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Drizzle 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.