Bread pudding like Paula Deen makes, but with way less guilt
| • | Nobu knows 'ohana |
By Elaine Magee
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Q. Could you please make the following bread pudding recipe lighter and more healthful by reducing the amount of sugar and still have it taste as good?
A. Bread pudding is one of those dishes that taste much better than it sounds. I thought the recipe that this reader sent to me looked familiar and, sure enough, it's Paula Deen's recipe from 2007. I, of course, not only reduced the sugar, but I couldn't help but lower the unhealthful fats and increase the fiber. For denser bread that would handle being soaked with the egg custard mixture, I cubed whole-wheat bagels instead of white Italian bread. I cut the granulated sugar in the egg custard mixture in half and then cut the brown sugar by 33 percent in the topping and by 50 percent in the brandy sauce. I know that sounds like a lot of cutting but it still tastes wonderful and plenty sweet.
I used 3 eggs and 1/2 cup egg substitute instead of 5 eggs in the bread pudding and fat-free half and half instead of whole milk. To trim back on the fat and saturated fat, I used 2 tablespoons of lower-fat margarine or whipped margarine instead of half a stick of butter in the pecan crumb topping and 2 tablespoons of lower fat margarine and 2 tablespoons fat-free half and half instead of a stick of butter for the brandy sauce. I also eliminated the egg in the sauce (I thought the sauce would be better for it aesthetically and nutritionally).
This light version was a winner! I will definitely make it again and every friend that tasted the dish begged (and I don't use this word lightly) for the recipe.
Start this recipe the night before by cubing the bagels and leaving the bread cubes out overnight to harden up.
EVEN BETTER 'BEST' BREAD PUDDING
Original recipe contains about 545 calories, 23 grams fat, 9.5 grams saturated fat, 147 milligrams cholesterol and only 1.5 grams of fiber per serving.
(Alternative: Just toast the bagel halves and cut them into cubes)
Topping:
Brandy sauce:
Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with canola cooking spray.
In large mixing bowl, blend together granulated sugar, eggs, egg substitute, fat-free half and half and vanilla, beating on medium speed. Stir in bagel cubes and set aside for 10 minutes.
Meanwhile in small bowl, blend together topping ingredients (brown sugar, margarine or whipped butter, and pecans) by mixing with fork until crumb mixture forms.
Pour bagel and egg mixture into prepared baking dish and sprinkle the brown sugar mixture over the top. Bake, uncovered, for 35 minutes or until set and golden brown on top.
To make brandy sauce, in nonstick saucepan, blend together 1/2 cup granulated sugar, 2 tablespoons each margarine and fat-free half and half, 2 teaspoons vanilla and 1/4 cup brandy with whisk. Cook over medium heat, whisking often, until sugar is dissolved and mixture is a little foamy (this takes a few minutes)-then turn off heat. The sauce will be creamy in color. Serve each portion of bread pudding hot or cold with a nice drizzle of the brandy sauce.
Makes 12 servings.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
