I found this recipe. Will you bread pudding lovers give it a look and tell me if I should make any changes?
Also, can you use wheat bread? Can you use low fat milk?
Bread Pudding
Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
Bread Pudding Sauce
Ingredients:
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Bread pudding is one of those things in life that you can't go lowfat on. Technically, of course you can, but it just won't be nearly as wonderfully delightful. For dessert with friends and family, absolutely go with whole wheat bread but make sure you get a kind with very soft crust. Otherwise, I would do challah bread instead of french bread. The crust is really soft and it absorbs the liquids and flavors really well. In regards to using lowfat milk vs. whole, for the sauce, I would do 1/2cp whole milk, 1/2cp low fat...essentially making you're own 1/2 and 1/2. For the milk requirement in the pudding, I would consider doing halk whole milk and half lowfat plain or vanilla yogurt. You want the mix in the pudding to be thick and creamy and you won't get that texture from using lowfat milk. The yogurt will help keep it extra moist. If you don't have yogurt lowfat sour cream would work great too.
ReplyDeleteAnother way to save on the fat is instead of 3 eggs, do one egg and 1/2 egg beaters. Don't skimp on the butter and go with unsalted butter, no salted or margarine.
Let me know how it turns out!
It was way good!! I was surprised. I think I have not had enough bread pudding to know the difference, but I loved it. I used a whole grain bread, and it had all kind of surprising treat. I wasn't really looking to cut fat ... I just don't have whole milk or white breads in my house. But all worked well, and my man is getting nice and plump because I have been cooking a lot lately.
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