Intelligencer Journal/Lancaster New Era

Cinnamon bread makes pudding recipe an easy one

CINNAMON-RAISIN BREAD PUDDING LIGHT CINNAMON-RAISIN BREAD PUDDING

Dear Jeanne,

I made this bread pudding once, just to try it. It was wonderful, but it had too much fat. Can you reduce the fat and keep the "wonderful"? Love your column! -- Caitlin, Silver Spring, Md.

1 pound cinnamon-raisin bread, cut into cubes

6 eggs, beaten

2/3 cup plus 1 tablespoon sugar, divided use

2 cups milk

1 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 cup butter, melted

Put the bread cubes in a buttered 9-by-13-inch pan. Combine the eggs, 2/3 cup of the sugar, milk, heavy cream and vanilla. Pour the egg mixture over the bread cubes and refrigerate for at least 1 hour. Sprinkle the top with the cinnamon and the 1 tablespoon sugar, and pour the melted butter over. Bake at 350 degrees for 35 minutes.

Makes 10 servings.

Dear Caitlin,

Using the cinnamon-raisin bread simplifies the recipe, because you don't have to add so many ingredients -- they already are in the bread! The cinnamon and raisins in this add a really nice touch to a plain bread pudding without having to add anything else.

1 pound (about 10 cups) 1- to 2-inch cinnamon-raisin bread cubes

2 eggs

2 egg whites

3 cups 1-percent low-fat milk

1/3 cup plus 1 tablespoon sugar, divided use

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 tablespoon butter, melted

Spray a 9-by-13-inch pan or a 2-1/2-quart baking dish with nonstick cooking spray. Place the bread cubes in the pan or dish.

Beat together the eggs and egg whites, and then mix in the milk, 1/3 cup of the sugar and vanilla. Pour the egg mixture over the bread, making sure to cover all of the bread, and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees. Sprinkle the top of the pudding with the cinnamon and the 1 tablespoon sugar. Pour the melted butter evenly over the top. Bake for about 35 minutes, or until lightly browned and a small sharp knife inserted into the center comes out clean.

Makes 10 servings.

Each serving contains approximately: Original Recipe: 379 calories; 20 g fat; 179 mg cholesterol; 299 mg sodium; 42 g carbohydrates; 9 g protein; 2 g fiber. Revised Recipe: 216 calories; 5 g fat; 48 mg cholesterol; 251 mg sodium; 35 g carbohydrates; 8 g protein; 2 g fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.

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