This savory bread pudding is an easier alternative to quiche, and just as delicious. The bread soaks up the milk and comes out of the oven incredibly fluffy. The cheese creates a pleasant cheesy topping. Make sure you use dry bread – it will soak up the milk better and the result won’t be soggy.
But here’s a tip for you, which works well with all types of bread puddings: If a bread pudding comes out too “wet” on the inside, simply place the slices on a large baking dish sprayed with nonstick spray, and return to the hot oven for 5 more minutes. Voila! Perfection.
I used a 1-quart baking dish, which is the perfect size for 4 people, but you can certainly double the recipe and use a square 8-inch dish, which holds 2 quarts.
Makes 4 servings
Total time: 45 minutes
Prep: 10 minutes
Bake: 30 minutes
rest: 5 minutes
Butter flavored nonstick spray
4 slices stale whole-grain bread, cubed
2 large eggs, beaten
1 cup reduced-fat milk
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup grated extra sharp cheddar
1. Spray a 1-quart baking dish with butter flavored nonstick spray. Place bread cubes in dish. Spray bread cubes with butter-flavored spray.
2. In a large bowl, whisk together the eggs, milk, salt, pepper and paprika. Stir in the cheese.
3. Pour milk mixture over bread, making sure all bread pieces are covered. Some of the cheese will remain on top – that’s fine. Press down with a spatula to flatten. Lightly spray top with butter-flavored cooking spray.
4. Heat oven to 400 degrees F. Bake 30 minutes, uncovered, until puffed and golden and a knife inserted in center comes out clean. Gently run a knife along the edges, and remove from pan:
Place on a cooling rack and allow to cool 5 minutes before cutting and serving.
Nutrition per serving
(I calculated the cooking spray as 1 teaspoon oil)
Total Fat 11.6 g
Saturated Fat 4.9 g
Cholesterol 112.3 mg
Sodium 321.9 mg
Total Carbohydrate 23.2 g
Dietary Fiber 2.5 g
Sugars 2.9 g
Protein 12.0 g
Weight Watchers Points Plus: 7 points