Low Fat Bread Pudding
A light and flavorful bread pudding featuring cinnamon, vanilla, cranberries, and raisins, perfect for a healthier dessert option or a comforting breakfast treat.
Ingredients
- 6 to 8 slices diet white bread ⓘ
- 4 oz. Egg Beaters (egg substitute) ⓘ
- 1/2 cup sugar ⓘ
- 1 1/2 tsp. cinnamon ⓘ
- 3 tsp. vanilla ⓘ
- 1 1/4 cup evaporated skim milk
- 1/2 cup golden raisins ⓘ
- 1 tsp. Molly McButter ⓘ
- 1/2 cup canned whole-berry cranberry sauce ⓘ
- 1/2 cup Special K cereal ⓘ
- Nonstick vegetable spray
Instructions
- Tear or crumble the bread and set aside.
- In a large bowl, combine egg substitute, sugar, cinnamon, vanilla, evaporated skim milk, raisins, Molly McButter, and cranberry sauce.
- Mix well until all ingredients are well incorporated.
- Stir in the bread until evenly coated with the mixture.
- Spray a baking dish with nonstick vegetable spray.
- Pour the mixture into the prepared dish and bake at 350°F (175°C) until set and golden, about 30-35 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of almond extract or a handful of chopped nuts. If you prefer a lower sugar option, you can replace the sugar with a sugar substitute like Stevia. You can also use whole grain bread instead of diet white bread for added fiber. To enhance the texture, try adding a layer of Special K cereal on top before baking.
Serving Suggestions
Serve warm, drizzled with a light custard sauce or a dollop of low-fat whipped cream for added indulgence. This low-fat bread pudding pairs beautifully with Amish Cabbage Salad for a balanced meal. It can also be enjoyed as a breakfast dish with fresh fruit on the side or a light drizzle of maple syrup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30-45 seconds or until warmed through. Alternatively, you can place the bread pudding in a preheated oven at 350°F for about 10 minutes to restore its fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Low Fat Bread Pudding contains roughly 623 calories, with 25g protein, 102g carbohydrates, and 13g fat. It is an excellent source of protein (51% of the Daily Value), iron (42% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 760mg per serving (33% 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 regular eggs instead of Egg Beaters?
Yes, you can substitute 4 large eggs for the Egg Beaters. However, this will increase the fat content of the recipe. If you're looking for a lower fat option, stick with the Egg Beaters or a similar egg substitute.
What can I use instead of evaporated skim milk?
You can make your own evaporated milk by simmering regular milk until it reduces by half. Alternatively, use unsweetened almond milk or any non-dairy milk for a lighter option, though the flavor may slightly vary.
Can I add other fruits or nuts to the recipe?
Absolutely! Feel free to mix in chopped apples, bananas, or even berries for added flavor. Nuts like walnuts or pecans can also enhance the texture and taste. Just make sure to adjust the quantity of raisins accordingly to maintain balance.
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).