This bread pudding proves that indulgence doesn’t require excess. A cinnamon-infused custard transforms simple ingredients into a rich, comforting dessert without any added fat.
The secret lies in using egg whites and skim milk to create a creamy texture while keeping it light. Every bite delivers warm spices and soft bread, perfect for a guilt-free treat.
Ingredients for Fat Free Bread Pudding
Stale bread and warm spices create this light yet indulgent dessert without compromise.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old French Bread 🍞 | 8 cups | Cubed, stale preferred |
| Egg Whites 🥚 | 6 whole | Large size, room temperature |
| Skim Milk 🥛 | 2 cups | Low-fat variety acceptable |
| Granulated Sugar 🍚 | ¾ cup | Or sugar substitute blend |
| Ground Cinnamon 🌿 | 2 tsp | Freshly opened for potency |
| Vanilla Extract 💧 | 1 tbsp | Pure, not imitation |
| Raisins 🍇 | ½ cup | Optional, plumped in warm water |
| Chopped Walnuts 🌰 | ¼ cup | Toasted, optional garnish |
| Salt 🧂 | ¼ tsp | Iodized or sea salt |
| Ground Nutmeg 🌰 | ¼ tsp | Freshly ground preferred |
| Non-Stick Cooking Spray 💧 | 1 can | For baking dish preparation |
The bread is crucial here—day-old French bread from a local bakery absorbs the custard perfectly without turning mushy. Whole Foods or Trader Joe’s carry excellent options if you’re not baking your own. Look for loaves with a firm crust and tight crumb. For the egg whites, room temperature ensures better volume when whisked, though cold works in a pinch.
No egg whites on hand? Liquid egg whites from a carton work at a 1:1 ratio. Swap raisins for dried cranberries or chopped dates if preferred. The skim milk can be replaced with unsweetened almond milk for a dairy-free version. For extra richness without fat, a splash of fat-free evaporated milk deepens the custard flavor.
Assemble and refrigerate overnight for deeper flavor development. Leftovers keep 3-4 days refrigerated, though best served fresh. Reheat portions in the microwave with a splash of milk to restore creaminess. Freezes well for up to 2 months if tightly wrapped.
Why You’ll Love This Recipe
- No-Fuss Assembly: I just toss the stale French bread with egg whites and skim milk, let it soak, and the oven does the rest.
- Warm Cinnamon Comfort: That first bite with the cinnamon and sugar hugging the custardy bread? Pure cozy.
- Breakfast or Dessert: I’ve served it for Sunday brunch and midnight cravings—works both ways.
- Pantry Hero: Uses up day-old bread and basic staples I always have on hand, so nothing goes to waste.
Step-by-Step Instructions for Fat Free Bread Pudding
Here is the method. Straightforward, tested, works every time.
Step 1: Prepare the Baking Dish and Bread
Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick cooking spray, ensuring all surfaces are evenly covered. This prevents sticking and makes serving easier.
Cut the 8 cups day-old French bread into 1-inch cubes and spread them evenly in the prepared baking dish. If your bread isn’t stale, lightly toast the cubes in the oven for 5-7 minutes until slightly dried. This step ensures the bread absorbs the custard properly without turning mushy.
Step 2: Whisk the Custard Base
In a large mixing bowl, combine the 6 whole egg whites, 2 cups skim milk, 0.75 cup granulated sugar, 2 tsp ground cinnamon, 1 tbsp vanilla extract, 0.25 tsp salt, and 0.25 tsp ground nutmeg. Whisk vigorously until the mixture is smooth and the sugar begins to dissolve.
I always whisk for at least 2-3 minutes to fully incorporate air, which creates a lighter, fluffier pudding texture. The mixture should look slightly frothy on top when ready. Avoid overmixing, as this can introduce too many bubbles, leading to an uneven bake.
Step 3: Combine and Soak the Bread
Pour the custard mixture evenly over the bread cubes in the baking dish. Press down gently with a spatula to ensure all pieces are submerged. Scatter the 0.5 cup raisins over the top, allowing them to settle into the liquid.
Let the dish sit for 15-20 minutes at room temperature. This soaking period allows the bread to absorb the custard fully, resulting in a creamy, uniform texture. If the bread isn’t fully saturated after 20 minutes, press it down again and let it sit for an additional 5 minutes.
Step 4: Bake to Golden Perfection
Place the baking dish in the preheated oven and bake for 45-50 minutes. You’re looking for the top to turn a deep golden brown and the center to be set but slightly jiggly. A knife inserted into the center should come out clean or with a few moist crumbs.
If the top begins to brown too quickly, tent the dish loosely with aluminum foil to prevent burning. The pudding will continue to set as it cools slightly after removal from the oven.
Step 5: Garnish and Serve Warm
Remove the dish from the oven and let it cool for 10 minutes before serving. Sprinkle the 0.25 cup chopped walnuts over the top as a garnish, if desired. This adds a pleasant crunch and visual appeal.
Serve the pudding warm, scooped into individual bowls. Each portion should be richly spiced with a creamy custard base and soft, fully saturated bread. For best results, enjoy immediately while the texture is at its peak.
Pro Tips For Making Fat Free Bread Pudding
- Soak the Bread: Let the cubed French bread sit in the egg white and skim milk mixture for at least 20 minutes—I learned this the hard way after pulling out a dry, sad pudding my first try.
- Preheat the Oven: Always start with a fully preheated 350°F oven, or the pudding will bake unevenly and take forever to set.
- Use Stale Bread: Day-old French bread is non-negotiable here; fresh bread turns to mush when soaked in skim milk.
- Whisk Egg Whites Well: Beat the egg whites until they’re just foamy before mixing in the sugar and cinnamon—it gives the pudding a lighter texture without any fat.
Troubleshooting This Recipe
Bread Too Soggy
If your bread pudding turns out mushy, it likely soaked too long. Reduce soaking time to 10-15 minutes maximum. Use extra-stale bread or toast cubes for 5-7 minutes at 300°F before adding custard. This prevents over-absorption. 💡
Custard Not Setting
Underbaked pudding often needs more time. Extend baking to 55-60 minutes at 350°F until the center reaches 160°F. Ensure your oven is properly calibrated—an oven thermometer can verify temperature accuracy.
Top Burns Too Fast
If the top browns before the center sets, tent loosely with aluminum foil after 30 minutes. Lower the oven rack one notch to reduce direct heat exposure. Avoid overcrowding the baking dish with bread cubes.
Dry or Crumbly Texture
This usually means not enough liquid. Increase skim milk to 2¼ cups next time. Press bread cubes down firmly during soaking to ensure full saturation. Let the dish rest 10 minutes after baking to redistribute moisture.
Uneven Baking
Rotate your baking dish 180 degrees halfway through baking. Check for hot spots in your oven. Use a light-colored metal pan for even heat distribution. Avoid glass dishes which can cause uneven cooking.
Lack of Flavor
Boost spice impact by using freshly ground cinnamon and nutmeg. Add ½ tsp more vanilla or a pinch of cloves. Let the pudding sit 5 minutes after baking to allow flavors to meld fully.
Nutrition Facts
Frequently Asked Questions
Can I use whole eggs instead of whites?
Yes, but it will add fat. For a truly fat-free version, stick with 6 egg whites. If using whole eggs, reduce to 3 large eggs to maintain similar texture and volume.
How do I make it dairy-free too?
Swap skim milk for unsweetened almond milk or oat milk. The texture remains creamy, and the flavor stays rich with the warm spices.
Can I bake this in a slow cooker?
Grease the insert, layer ingredients, and cook on low for 3-4 hours. Cover with foil to prevent condensation from making the top soggy.
Why did my pudding come out watery?
This usually means the bread didn’t soak long enough or the oven temperature was too low. Ensure soaking for 15-20 minutes and baking at 350°F.
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