Reduced-Fat Bread Pudding

By KSmitherman

Ingredients

• Serves 6
• 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.
• 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 cinnamon swirl sandwich bread (about 12 slices), cut into 3/4-inch pieces (see note)
• 1/4 teaspoon ground cinnamon

Details

Adapted from cookscountry.com

Preparation

Step 1

1. 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.
2. 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.