Bread Pudding(A Calorie-Reduced Version)
A lighter, wholesome bread pudding featuring whole wheat bread, dried currants, and a vanilla nutmeg flavor, perfect for a comforting, guilt-free dessert or breakfast treat.
Ingredients
Instructions
- Spray a 1-quart casserole with nonstick spray.
- Place bread cubes in the casserole.
- Sprinkle with currants or raisins.
- Set aside.
- In a small mixing bowl, beat together egg, egg whites, skim milk, vanilla, and nutmeg.
- Pour the mixture over the bread and currants or raisins.
- Bake in a 325°F oven for about 40 minutes or until a knife inserted near the center comes out clean.
- Cool slightly before serving warm.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon to the egg mixture. You can also substitute the whole wheat bread with any whole grain option or even gluten-free bread if needed. If you prefer a sweeter pudding, add a tablespoon of honey or maple syrup to the mixture. This bread pudding can be customized with different dried fruits or nuts based on your preference.
Serving Suggestions
Serve this bread pudding warm, drizzled with a light vanilla sauce or a scoop of low-fat ice cream for a delightful treat. It pairs beautifully with Lemony Apple-Bran Salad for a refreshing contrast. You can also top it with fresh berries or a dollop of yogurt to enhance the flavor and add a nutritious touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and warm the pudding for about 10-15 minutes until heated through. You can also microwave individual portions for about 30-45 seconds, but the oven method will keep it from becoming too soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding(A Calorie-Reduced Version) contains roughly 337 calories, with 21g protein, 39g carbohydrates, and 8g fat. It is an excellent source of protein (42% of the Daily Value), vitamin C (26% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 473mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of bread for this recipe?
Yes, you can experiment with different bread types! While whole wheat bread is great for a healthier option, feel free to use sourdough, challah, or even a cinnamon raisin bread for added flavor. Just ensure the bread is stale or slightly dried out to absorb the custard mixture better.
Is it possible to make this recipe vegan?
Absolutely! To make a vegan version, substitute the egg with a flaxseed meal or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water), and use a plant-based milk like almond or oat milk. This will maintain the texture while keeping the recipe completely plant-based.
How can I make this bread pudding more decadent?
For a more indulgent bread pudding, consider adding chocolate chips or a layer of cream cheese in between the bread layers. You can also serve it with a warm chocolate or caramel sauce drizzled on top, making it a perfect dessert for special occasions or holiday gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).