I made this bread pudding once, just to try it. It was wonderful, but it had too much fat. Can you reduce the fat and keep the “wonderful”? Love your column! — Caitlin, Silver Spring, Md.
CINNAMON-RAISIN BREAD PUDDING
1 lb. cinnamon-raisin bread, cut into cubes; 6 eggs, beaten; ? cup plus 1 tbsp. sugar, divided use; 2 cups milk; 1 cup heavy cream; 1 tsp. vanilla extract; ½ tsp. cinnamon; ¼ cup butter, melted
Put the bread in a buttered 9-by-13-inch pan. Combine the eggs, ? cup of the sugar, milk, heavy cream and vanilla. Pour the egg mixture over the bread cubes and refrigerate for at least 1 hour. Sprinkle the top with the cinnamon and the 1 tablespoon sugar, and pour the melted butter over. Bake at 350 degrees for 35 minutes.
Makes 10 servings.
The cinnamon and raisins in the bread add a really nice touch to a bread pudding without having to add anything else.
1 lb. (about 10 cups) 1- to 2-inch cinnamon-raisin bread cubes
2 egg whites
3 cups 1 percent milk
? cup plus 1 tbsp. sugar
1 tsp. vanilla extract
½ tsp. cinnamon
1 tbsp. butter, melted
Spray a 9-by-13-inch pan or a 2-½-quart baking dish with nonstick cooking spray. Place the bread cubes in the pan or dish.
Beat the eggs and egg whites, then mix in the milk, ? cup of the sugar and vanilla. Pour the egg mixture over the bread, making sure to cover all of the bread, and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees. Sprinkle pudding with cinnamon and the 1 tablespoon sugar. Pour melted butter over the top. Bake about 35 minutes, or until lightly browned and a knife inserted into the center comes out clean.
Makes 10 servings.
Each serving contains about:
Original recipe: 379 calories; 20 grams fat; 179 milligrams cholesterol; 299 milligrams sodium; 42 grams carbohydrates; 9 grams protein; 2 grams fiber.
Revised recipe: 216 calories; 5 grams fat; 48 milligrams cholesterol; 251 milligrams sodium; 35 grams carbohydrates; 8 grams protein; 2 grams fiber.