This tastes just as good as regular bread pudding.
- Carbohydrate 44.1238058333333 g
- Cholesterol 107.396666666667 mg
- Fat 4.30538333333333 g
- Fiber 1.25752504603068 g
- Protein 9.76949583333333 g
- Saturated Fat 1.24809375 g
- Serving Size 1 1 Serving (174g)
- Sodium 576.825166666667 mg
- Sugar 42.8662807873027 g
- Trans Fat 0.695376749999999 g
- Calories 258 calories
Step-by-step
- Heat oven to 375. Spray 8" square baking pan.
- Whisk milk, eggs, 1/4 cup sugar, mudding mix, vanilla and salt in large bowl until combined. Gently stir in bread. Let mixture sit, tossing occasionally, until all liquid is absorbed, about 10 minutes.
- Combine remaining tablespoon of sugar and 1/4 teaspoon of cinnamon in small bowl. Transfer soaked bred mixture to prepared pan and sprinkle with cinnamon sugar. Bake bread budding until just set and surface is golden brown, 35 - 40 minutes. Let cool on wire wrack for about 15 minutes, serve.
Why does the liquid refuse to absorb?
Will the dry bread actually absorb two cups of skim milk without dissolving into total mush? The answer depends entirely on the soak duration. Allowing the mixture to rest for ten minutes is non-negotiable. If you rush this phase, the center remains watery while the edges overcook. Stir the bread occasionally during this window to ensure even hydration. Skim milk lacks the fat content of whole milk or heavy cream. Fat naturally slows down liquid penetration into crumb structures. Without that fat barrier, low-fat dairy floods the bread rapidly. Watch the bowl closely. When the liquid visibly vanishes from the surface, the absorption phase is complete. Transfer the contents immediately to the prepared eight-inch square baking pan before the bread begins to disintegrate.
How substitutions alter the bake
Modifying the dairy impacts more than just the calorie count. Whole milk contributes approximately eight grams of fat per cup, whereas skim milk provides virtually zero. This reduction alters how the custard sets. Instant pudding mix contains modified starches designed to stabilize low-fat liquids under heat. Without that starch, skim milk custard frequently separates or weeps during cooling. Bread choice further dictates the final texture. Using a dense Italian loaf requires adjusting the added cinnamon upward since it lacks the spice swirl found in commercial varieties. Bake the dish at 375 degrees Fahrenheit until the surface turns golden brown and the center is just set, typically between 35 and 40 minutes. Cool the pan on a wire rack for fifteen minutes before slicing to let the starches finish firming up.
