Diet Blueberry Bread Pudding

This bread pudding proves you can cut the sugar and fat without losing the comfort. Fresh blueberries get lightly mashed with a mix of just a small amount of sugar plus sweetener, cornstarch, orange zest, and lemon juice, then tossed with cubed diet bread and baked until bubbling.

The two-stage baking method is what makes the texture work. The first 30 minutes bake the bread and blueberry mixture together until the fruit breaks down and the bread absorbs all those berry juices. Then skim evaporated milk gets stirred in and the whole thing goes back in for 15 more minutes. The evaporated milk adds a creamy richness that regular skim milk can’t deliver, because the concentrated milk proteins give the pudding body without added fat.

Kitchen Tips

• Use stale bread, not fresh. Stale bread soaks up the fruit juices and milk without turning to mush.
• Mash the blueberries lightly with a potato masher. You want them broken but not pureed, so there are still pockets of whole fruit throughout.
• Press the lumps out of the sugar-cornstarch mixture before adding to the berries. Cornstarch clumps don’t dissolve during baking and leave powdery spots.
• Serve warm with a splash of whole milk on top for a touch of richness.

Variations

• Swap blueberries for fresh raspberries or a mixed berry blend.
• Add a pinch of cinnamon or nutmeg to the sugar mixture for warm spice.
• Use whole wheat bread instead of diet bread for more fiber and a nuttier flavor.