Cream Cheese Bread Pudding

Holly Clegg
  • Yield: 8 servings


1-- (16-ounce) loaf French bread
2-- eggs, divided
4-- egg whites, divided
1cup sugar, divided
1teaspoon vanilla extract
1teaspoon imitation butter flavoring
3cups skim milk
1teaspoon ground cinnamon
1-- (8-ounce) package fat-free cream cheese, softened


  1. Preheat oven 350F.
  2. Cut French bread into 1-inch squares. Place bread in 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.
  3. In large bowl, lightly beat together 1 egg and 3 egg whites. Add 1/2 cup sugar, vanilla and butter flavoring; mix well. Slowly add milk to egg mixture, mixing well. Pour over bread squares. Sprinkle mixture with cinnamon.
  4. In large mixing bowl, beat cream cheese with remaining 1/2 cup sugar. Add remaining egg and egg white, blending until smooth. Spread mixture evenly over soaked bread.
  5. Bake, uncovered, 45 minutes or until firm. Let cool slightly before serving.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello's Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).



Nutritional Info *per serving

  • Calories 340
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 57mg
  • Sodium 573mg
  • Carbohydrate 62g
  • Fiber 2g
  • Protein 16g