Light Bread Pudding is a delightful treat that combines simple ingredients into a heartwarming dessert. Perfect for using up stale bread, the dish is both easy to prepare and wonderfully satisfying, making it a must-try for any baking aficionado.
When making Light Bread Pudding, feel free to swap butter for margarine if you prefer a dairy-free option or want to cut down on saturated fat. The bread can be any variety, but I love a good challah or brioche for that extra richness. If allergies are a concern, ensure all ingredients, especially the bread and milk, are suitable for your dietary needs. Using fresh spices can really boost the flavor profile, so consider checking your pantry for freshness before using them.
Pudding & Mousse
Light Bread Pudding Recipe
Ingredients
- 1/4 cup butter or 1/4 cup margarine, melted
- 8 -10 slices dry bread
- 1 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 egg
- 2 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 cups milk, scald & cooled
Instructions
- Melt 1/4 cup butter or margarine in a small bowl.
- Break up 8-10 slices of dry bread into bite-sized pieces and set aside.
- In a mixing bowl, combine 1 cup packed brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon allspice. Reserve 3 tablespoons of the mixture for topping later.
- Pour the melted butter over the bread pieces, then add the remaining sugar mixture, stirring until well combined.
- Transfer the bread mixture into a lightly greased 1 1/2 quart baking dish, spreading it evenly.
- In another bowl, beat together 1 egg, 2 egg whites, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until mixed well.
- Slowly add in 3 cups of scalded and cooled milk, whisking to combine.
- Pour the egg and milk mixture over the bread mixture in the baking dish, allowing it to soak for about 5 minutes.
- Sprinkle the reserved sugar mixture on top of the pudding for a sweet crust.
- Bake at 325 degrees Fahrenheit for 45 to 50 minutes, or until golden and firm to the touch.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: