Sugar-Free Comfort Food: Bread Pudding with Sauce

The Comfort of Bread Pudding

Bread pudding has long been a staple in many households, cherished for its simplicity and heartwarming flavors. Traditionally, it was a way to use up stale bread, transforming it into a beloved dessert. My grandmother often made bread pudding, turning "odds and ends" of bread into a delightful treat. However, her classic recipe, laden with sugar, doesn't align with my current dietary preferences. After numerous kitchen experiments, I developed a sugar-free version that doesn't compromise on taste.

Sugar-Free Bread Pudding Recipe

Ingredients

• 1 loaf of bread (French, Italian, or any firm bread; even a mix of types works)
• 1 quart of low-fat milk or lite soymilk
• 3 eggs
• Granulated sweetener equivalent to 2 cups of sugar
• 2 tablespoons vanilla extract
• 3 tablespoons melted margarine
• 1 cup raisins (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9" x 13" cake pan or large baking dish.
2. Cut or tear the bread into 1-1/2" pieces and place them in a large bowl.
3. Pour the milk over the bread and mix thoroughly until the bread starts to break down.
4. Add the eggs, sweetener, vanilla, melted margarine, and raisins. Mix until well combined.
5. Pour the mixture into the prepared pan and bake for about 50 minutes, checking at 45 minutes. The pudding should be firm.
6. Serve warm or cold, topped with one of the sugar-free sauces below.

Sugar-Free Sauces

Lemon Sauce

Ingredients

• 1 tablespoon arrowroot
• Sweetener equivalent to 1/2 cup of sugar
• Dash of salt
• 1 cup boiling water
• 2 tablespoons diet margarine
• 1-1/2 tablespoons lemon juice
• 1-1/2 tablespoons finely grated lemon rind
• Dash of nutmeg
• Drop or two of yellow food coloring (optional)

Instructions

1. Combine arrowroot, sweetener, and salt in a saucepan.
2. Slowly add boiling water, stirring constantly to avoid lumps.
3. Remove from heat and stir in margarine, lemon juice, lemon rind, nutmeg, and food coloring if desired.
4. Note: Arrowroot is preferred over cornstarch for a clear and shiny sauce.

Custard Sauce

Ingredients

• 2 cups nonfat milk or lite soymilk
• 2 eggs
• Sweetener equivalent to 1-1/2 cups of sugar
• 1/2 tablespoon arrowroot or cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions

1. Scald the milk in a medium saucepan (heat to just below boiling).
2. In a small bowl, beat together the eggs, sweetener, arrowroot or cornstarch, and salt.
3. Gradually add the scalded milk to the bowl, stirring constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring until slightly thickened and it coats a spoon.
5. Remove from heat and beat in the extracts. Serve warm or chilled.

Interesting Facts and Stats

• Bread Waste: In the UK alone, 24 million slices of bread are thrown away every day (Source: WRAP).
• Sugar Consumption: The average American consumes about 17 teaspoons of added sugar per day, which is significantly higher than the recommended limit of 6 teaspoons for women and 9 teaspoons for men (Source: American Heart Association).
• Health Benefits: Reducing sugar intake can lower the risk of heart disease, obesity, and type 2 diabetes (Source: Harvard T.H. Chan School of Public Health).

By opting for a sugar-free version of bread pudding, you can enjoy a comforting dessert without the added health risks associated with high sugar consumption. This recipe not only preserves the essence of a beloved classic but also aligns with a healthier lifestyle.