Soul Food · Authentic-ish Soul Food
Bread Pudding
342 kcal a serving, against 553 for the traditional version. That is 211 kcal off, or 38%, with 15.2g of protein. Serves 8. 2 hours (including soaking and baking).
What the traditional version is
Traditional bread pudding calls for stale white bread soaked in a mixture of double cream, whole milk, whole eggs, sugar, sultanas or raisins, and a heavy dose of butter. The lot's baked until puffed, golden and wobbling in the middle, then glazed with more melted butter or sometimes a splash of brandy. Served warm, it's a wallop of comfort.
What changed, and what each change costs
Double cream and whole milk for semi-skimmed milk
Cream is the first thing making the dish rich and heavy, but it's also pure fat. Semi-skimmed milk drops most of that, but still has enough to feel comforting.
What it costs you. You lose that silky, custard-like richness at the base, and the pudding is lighter and less claggy. Don't expect a baker's window wobble.
Half the butter is cut out entirely
Butter is the other big load. I only use it for brushing the top. There's enough egg and milk to keep things soft inside, and a slick of butter on top still gets some colour.
What it costs you. No buttery aroma all the way through, and the bottom's more likely to be plain bread than pudding if you rush the soak.
Egg content nudged up just a bit
Eggs bring protein, so the lighter custard needs a bit more. The pudding holds together better, and you get a bit of that creamy bite, even with less fat.
What it costs you. The texture's just a touch firmer than the classic and a little less melting.
Sugar is halved
It's sweet, but not tooth-aching. Half the sugar means sharper raisins and a proper pudding taste, rather than just dessert for the sake of it.
What it costs you. If you're used to classic bread pudding, you'll probably reach for the sauce or a sprinkle of icing sugar at the table. That's allowed.
Extra scoop of whey protein powder in the custard
This isn't traditional, but you need something to lift the protein without making it taste like a diet bar. Unflavoured whey powder mixes in quietly, and most people wouldn't know it's there.
What it costs you. If you buy the wrong protein powder, it'll taste like a school gym in July. Keep it neutral and don't go overboard.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 553 | 342 |
| Protein | 9.9g | 15.2g |
| Fat | 33.3g | 10.2g |
| Saturated fat | 19.6g | 4.8g |
| Carbohydrate | 55.7g | 47.6g |
| Protein per 100 kcal | 1.8g | 4.5g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Soul Food prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. eggs, gluten, milk, sulphites.
The method is in the book
This won't fool your nan, but as puddings go, it's still proper comfort. The top is golden, the inside has a creamy bite, and you get all the nostalgia without the butter coma. You do give up the thick, silky custard at the bottom and the riot of butter, but you actually feel like finishing the meal. The raisins pop out just as they should, and it's even legal for breakfast on a Monday. If you want the old-school, cream-soaked version, make it for Christmas and wear stretchy trousers. For the rest of the year, this'll do the job.
The quantities and the method for this dish are in Authentic-ish Soul Food, along with 52 more. It is not out yet. The swap kit is free in the meantime.