Old Fashioned Bread Pudding Redux (Sugar Free)

The aroma of cinnamon and warm custard always transports me back to my grandmother’s kitchen. She had a way of transforming simple ingredients into the most comforting desserts. Her bread pudding, especially, was legendary. It wasn’t overly sweet, just perfectly spiced and satisfying. While I loved her classic recipe, I’ve always been keen on lightening things up without sacrificing that nostalgic flavor. This sugar-free version is my attempt to capture that same magic, making it a guilt-free indulgence I can enjoy anytime.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 45-60 minutes
• Total Time: 55-70 minutes
• Servings: 6-8
• Yield: 1 casserole
• Dietary Type: Sugar-Free

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup Splenda sugar substitute
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (less if grating your own)
• 1/2 teaspoon vanilla extract
• 3 eggs, beaten (it is okay to use egg beaters here)
• 3 cups 1% low-fat milk (bring almost to boiling point) or 3 cups 2% low-fat milk, scalded (bring almost to boiling point)
• 2 cups bread cubes (I use day old italian bread leftovers)
• 1/2 cup raisins (optional) or 1/2 cup dates (optional)
• 2 tablespoons butter or 2 tablespoons margarine

Equipment Needed

• 2-quart casserole dish
• Whisk
• Large mixing bowl
• Baking pan (larger than the casserole dish)
• Measuring cups and spoons
• Knife

Instructions

1. Preheat your oven to 350°F (175°C). Find a baking pan larger than your casserole dish, as we will be using a water bath.

2. In a 2-quart casserole dish, combine the all-purpose flour, Splenda sugar substitute, cinnamon, salt, nutmeg, and vanilla extract. Whisk together until well combined.

3. In a separate large mixing bowl, beat the eggs until lightly frothy.

4. In a saucepan, heat the 1% or 2% low-fat milk until it’s almost to the boiling point – you’ll see small bubbles forming around the edges. This is called scalding the milk. Important Note: Do not let the milk boil over!

5. Critical Step: DO NOT ADD EGGS DIRECTLY TO HOT MILK. THEY WILL SCRAMBLE! Slowly whisk the scalded milk into the dry ingredients in the casserole dish. This will temper the dry mixture.

6. Add the beaten eggs and the butter (or margarine) to the casserole dish. Blend everything together well, ensuring there are no lumps. Briskly stir in the scalded milk after adding the eggs to ensure even mixing.

7. Gently fold in the bread cubes and the optional raisins or dates. Make sure the bread is evenly coated with the custard mixture.

8. Place the casserole dish in the larger baking pan. Carefully pour hot water into the baking pan, reaching halfway up the sides of the casserole dish. This creates a water bath, which helps the bread pudding cook evenly and prevents it from drying out.

9. Bake at 350°F (175°C) for 45-60 minutes. To check for doneness, insert a knife about 1 inch from the edge of the bread pudding. If the knife comes out clean, it’s ready. If not, continue baking for a few more minutes and check again.

10. Tip for even distribution of raisins or dates: Stir gently about 20 minutes into the cooking time to ensure they are evenly spread throughout the bread pudding.

11. Remove the baking pan from the oven and carefully remove the casserole dish from the water bath. Let the bread pudding cool slightly before serving.

Expert Tips & Tricks

• Bread Choice: Day-old Italian bread works beautifully, but you can experiment with other types of bread, like challah or brioche. The key is to use bread that’s slightly stale so it soaks up the custard properly.
• Spice It Up: Feel free to adjust the spices to your liking. A pinch of ground cloves or allspice can add a warm, festive touch.
• Sugar-Free Options: If you’re not a fan of Splenda, you can use other sugar substitutes like erythritol or stevia. Just be sure to adjust the amount according to the package directions, as their sweetness levels can vary.
• Preventing a Soggy Bottom: Make sure the water level in the water bath isn’t too high, or it could seep into the casserole dish.
• Make-Ahead Magic: You can assemble the bread pudding a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time.

Serving & Storage Suggestions

Serve the bread pudding warm, either on its own or with a dollop of sugar-free whipped cream or a drizzle of sugar-free caramel sauce. For a truly decadent treat, try pairing it with a scoop of sugar-free vanilla ice cream.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the bread pudding with foil and bake at 350°F (175°C) until warmed through. You can also microwave individual portions for a quick and easy treat. While freezing is not recommended due to texture changes, it is possible to freeze for up to 1 month. Thaw in the refrigerator overnight and reheat as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173.9 kcal	N/A
Calories from Fat	71 g	41%
Total Fat	8 g	12%
Saturated Fat	4.1 g	20%
Cholesterol	122 mg	40%
Sodium	389.4 mg	16%
Total Carbohydrate	16.4 g	5%
Dietary Fiber	0.5 g	2%
Sugars	7.1 g	28%
Protein	8.7 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Option: Substitute the low-fat milk with almond milk, soy milk, or coconut milk. Use a dairy-free margarine or coconut oil instead of butter.
• Gluten-Free Version: Use gluten-free bread cubes and a gluten-free all-purpose flour blend.
• Fruit Frenzy: Experiment with different fruits, such as chopped apples, pears, or cranberries. You can also add a handful of chopped nuts for added texture and flavor.
• Chocolate Indulgence: Add a tablespoon of unsweetened cocoa powder to the dry ingredients for a chocolatey twist. You can also add sugar-free chocolate chips to the batter.
• Spice it up even further! Consider adding a pinch of cardamom or ginger alongside cinnamon and nutmeg for a spicier, warmer flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar substitute?
A: Yes, you can substitute Splenda with other sugar substitutes like erythritol or stevia. Just be sure to adjust the amount according to the package directions, as their sweetness levels can vary.

Q: Can I make this bread pudding without eggs?
A: While eggs provide structure and richness, you can try using an egg replacement product, such as flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). The texture will be slightly different.

Q: Why is it important to scald the milk?
A: Scalding the milk helps to dissolve the sugar and spices, creating a smoother custard. It also helps to soften the bread cubes.

Q: How do I prevent the bread pudding from becoming too dry?
A: Using a water bath is key to preventing the bread pudding from drying out. The steam from the water bath helps to keep the custard moist and tender.

Q: Can I add alcohol to this recipe?
A: Yes, a splash of rum or bourbon can add a delicious depth of flavor. Add about 1-2 tablespoons to the custard mixture before baking.

Final Thoughts

This sugar-free bread pudding is a testament to the fact that you can enjoy classic comfort foods without compromising your health goals. It’s a simple yet satisfying dessert that’s perfect for any occasion. I encourage you to try this recipe and make it your own by experimenting with different flavors and ingredients. Don’t be afraid to get creative and share your variations with me! And if you are feeling adventurous, pair a slice with a cup of strong black coffee or a glass of chilled almond milk for a truly delightful experience.