Apple Bread Pudding
Submitted by RoxxyBlue
Low-fat apple bread pudding sweetened with maple syrup instead of refined sugar. Egg whites and skim milk keep it light while apples and raisins add natural sweetness. A guilt-free comfort dessert.
YIELD
12 servingsPREP
45 minCOOK
45 minREADY
90 minClassic bread pudding gets a lighter makeover here, sweetened entirely with maple syrup and built on skim milk and frothy egg whites instead of the usual butter-laden custard. The result is a dessert that’s genuinely low-fat but doesn’t taste like it cut corners.
The 30-minute soak matters. Letting the diced bread absorb the cinnamon-maple mixture before baking means every bite is moist and custardy in the middle, while the top bakes up deeply browned and crisp. That contrast — soft and tender inside, crackling on top — is what separates a great bread pudding from a soggy one.
Apples and raisins fold in at the end so they hold their texture rather than disappearing into the custard. Serve warm for the best result.
Chef Tips
- Day-old bread works best; fresh bread absorbs less custard and can turn mushy
- Beat egg whites until frothy, not stiff peaks, for a lighter texture throughout
- The knife test is your friend: if it comes out clean, the custard is fully set
- Let it cool 10 minutes before slicing so it holds its shape
Variations
- Swap raisins for dried cranberries or chopped dried apricots
- Add a splash of vanilla extract or a pinch of nutmeg to the milk mixture
- Use pears instead of apples for a softer, more floral flavor
Ingredients
Directions
Preheat the oven to 350℉ (180℃). In a large bowl, combine the milk, maple syrup, and cinnamon. In another bowl, beat the egg whites until frothy. Add the egg whites to the milk mixture and stir to combine thoroughly. Add the bread and toss well. Set aside to soak for 30 minutes.
Fold in the diced apples and raisins and pour into a nonstick or lightly oiled 8×12×2” baking dish . Bake for 45 to 50 minutes, or until the top is very brown and crisp. A knife inserted into the middle should come out clean at this point. Serve warm or at room temperature.
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