Now, the Butterless Bread Pudding is one of my favorite low fat dessert recipes for a reason. One, it’s saturated-fat equivalent is a dessert my grandma used to prepare close to Easter, and I used to enjoy the sweet treat like you have no idea! Then, when I came to Australia, I had the opportunity to go to Sizzler’s every now and then, and they also have bread pudding there in the salad bar… and I used to stuff my self up with it!
That’s not a good story for this site, I know. But the whole point of it is that I was happy to find out I did not have to deprive myself from this delicious low fat dessert recipe. I could now “have the cake and eat it too” (so to speak!).
I hope you enjoy this low fat dessert recipe as much as I do!
Ingredients for bread pudding:
- 8 slices of white bread (crust removed)
- 2 cups of skim milk
- 1 egg
- 3 more egg whites
- 200 g sultanas or raisins
- 4 Tbsp of your favorite sugar substitute (I use Splenda).
This is what you do:
First, you should preheat your oven to 200 C (394 F)
Next, cut the crustless bread into small fingers.
Spray a medium-sized baking tray with canola oil, and lay the bread fingers over the base.
Sprinkle half of the sultanas over that layer. Then lay the rest of the bread on top of the first layer, and add the rest of the sultanas.
After that, mix the milk, sugar substitute, egg and egg whites in a jug and pour it evenly on the bread, and bake for about 50 minutes.
Tip: You can enjoy this delicious low fat dessert recipe on its own, or you can serve it with light evaporated milk, or even with that low fat ice cream recipe I have listed in this site.
- Serves 6
- Fat: 2 g
- Cal: 204
- KJ: 857
- WW: 3 Points