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Lightened-Up Bread Pudding with Lemon Cream


Lightened-Up Bread Pudding with Lemon Cream

Lightened-Up Bread Pudding with Lemon Cream

Terri Pischoff Wuerthner

My father asked me to make a bread pudding with whipped cream that is low in fat and calories. At that time, I wrote a newspaper column titled "The Recipe Re-Inventor," designed for the reader to send in recipes for re-invention to a healthier version. My father seemed to think that the column was his personal path to eating anything he wanted--he just had to give me the recipe and I'd transform it.

I used canned evaporated lowfat milk (common in Cajun cookery), and cut down on the eggs, topping it with just 1 tablespoon of butter, and enough whipped cream for 1 generous tablespoon per serving, and met with success!


Yield: 6-8


  • 1 12-ounce can evaporated low-fat milk
  • 1 egg
  • 1 egg white
  • 6 slices stale white bread, cut into 1/2" cubes
  • 1/3 cup sugar
  • 1/4 cup raisins
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cold butter, cut in several pieces
  • 1/4 cup whipping cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest


Beat milk, egg, and egg white together in a large bowl. Add bread cubes, stir to moisten bread, and let stand 30 minutes. Do not drain.

Spray an 8- or 9-inch baking dish with cooking spray. Preheat oven to 375ºF. 

Add sugar, raisins, nutmeg and cinnamon to bread mixture, and stir to distribute spices. Pour into prepared pan and dot with pieces of cold butter. Bake 30 minutes in preheated oven. 

While pudding is baking, whip cream, then fold in lemon juice and lemon zest.

To serve, cut warm pudding into squares and top with the whipped cream.

For other lightened-up recipes, see:

Creamy Chicken Gravy

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