The Best Healthy Bread Pudding Recipe With Cottage Cheese

The best healthy bread pudding recipe made with cottage cheese. A perfect alternative to old fashioned bread pudding - low calorie, high protein and easy!

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You know that recipe that's been on your "to-do" list forever? This was that recipe for me. I started saving all the end pieces of white bread from when my family was visiting just to make this with the leftovers. Well, no one wanted those bread pieces and I wasn't about to waste some good bread when I could turn it into this beauty of a recipe!

And let me tell you, that bread sitting in the fridge for 2 weeks was put to good use! The second I finished filming this recipe, my husband grabbed a bowl of it, still super warm, and was just blown away! It was so warm, so cozy, and perfect with some Canadian maple syrup.

If my husband-who is actually a bread pudding guy-was wowed, you know this healthy bread pudding recipe is the real deal. It's got all the old-fashioned comfort without any of the guilt.

Ingredients For Healthy Bread Pudding Recipe With Cottage Cheese

Here are the simple ingredients you'll need to make this 10/10 healthier version of a bread pudding with cottage cheese

White Bread: The classic, comforting base for this recipe.
Low Fat Cottage Cheese: The secret ingredient for a rich, creamy texture and a huge protein hit without the cream.
Protein Powder: This is what gives the bread pudding vanilla flavor, sweetness and extra protein. I use Peachie Spoon Grass Fed Vanilla Whey Protein.
Unsweetened Almond Milk
Egg Whites: This gives the low calorie bread pudding some structure, and even more protein.
Cinnamon: A touch of warm spice that takes this dessert to the next level.
Vanilla Extract (Optional): Enhances the vanilla flavor from the protein powder for an even more decadent taste in case your protein powder doesn't have a strong enough flavor.
Stevia (Optional): A pinch for added sweetness without any sugar, depending on the sweetness of your protein powder.

See recipe card at the bottom of the page for the measurements!

Alternate Ingredients for a Low Fat Bread Pudding

This low fat bread pudding is really flexible based on what ingredients you might have on hand. Here's some options:

Bread: You can use whole wheat bread for added fiber, or even a gluten-free bread if you require.
Protein Powder: Feel free to swap the vanilla protein for a different flavor! A chocolate protein powder would be yum, or even a caramel flavor for a caramel protein bread pudding recipe.
Cottage Cheese: While the low-fat cottage cheese is key for a low fat bread pudding weight watchers style, you can use 4% cottage cheese as well, or even a nonfat version.

How to Make This Famous High Protein Bread Pudding Recipe

This high protein bread pudding recipe is not only delicious, but also really easy and is going to make you famous at your next party too.

Preheat & Prep: Preheat your oven to 375°F (190°C) and lightly grease or line a small oven-safe dish or ramekins.
Bread: Cube or tear the white bread into small pieces.
Make the Custard: In a bowl, combine the low-fat cottage cheese, almond milk, egg whites, vanilla protein powder, cinnamon, vanilla extract, and a pinch of stevia (if using). Use an immersion blender to blend the mixture until it is completely smooth and no lumps of cottage cheese remain. Or use a food processor or blender.
Soak: Pour the bread cubes into the cottage cheese mixture and toss to making sure every piece is coated. Press the bread down gently with a fork to help it absorb the liquid. Let it sit for 5-10 minutes to soak up all the custard.
Divide and Bake: Divide the mix among 4 ramekins and bake for 25-30 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
Cool & Serve: Let it cool slightly before serving. Enjoy on its own or sprinkle on your favorite macro-friendly toppings!

Tips for a Perfect Macro Friendly Bread Pudding

Don't Rush the Soak: Allow the bread about 5-10 minutes to soak. This a moist bread pudding recipe that is soft all the way through, not just on top.
Blend It Smooth: Make sure you blend the cottage cheese mixture until it's completely smooth. Any lumps will affect the final texture.
Taste the Mix: Taste the cottage cheese mix so you know how your bread pudding will turn out. Add sweetener or cinnamon if needed.
Let Cool Slightly: This allows the pudding to firm up and the flavors to settle.
Serve It Hot: While delicious at any temperature, serving it warm is truly the best experience.

Equipment

10/10 recommend using good immersion blender here. I love this cordless one from KitchenAid, but you can use a regular one too.

Or even a hand mixer like this cordless one from KitchenAid, but you can use the regular one too.

Storage Instructions for Your Meal Prep Bread Pudding

Refrigeration: Store the protein bread pudding in the refrigerator for up to 3-4 days. You can easily reheat a serving in the microwave for a minute or two.
Freezing: Wrap each portion tightly in plastic wrap and then place it in a freezer-safe bag or container. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and then microwave until warm.

What toppings to add to old fashioned cottage cheese bread pudding?

This is cottage cheese old fashioned bread pudding is fantastic base for all sorts of toppings! I loved adding some canadian maple syrup on top, but you can try a sugar free syrup too!Fresh berries would also be delicious, or my high protein caramel sauce (for a caramel bread pudding vibe) or my protein chocolate sauce recipe.

FAQs

What makes this a low fat bread pudding?

We use low-fat cottage cheese, egg whites instead of whole eggs, and almond milk instead of heavy cream or milk, which significantly reduces the fat content while still maintaining a delicious, moist texture in this healthy bread pudding.

Why use cottage cheese in bread pudding?

Cottage cheese provides a creamy, rich texture and a huge boost of protein without the high fat or sugar content.

What makes this a low fat bread pudding?

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Did you try this recipe? I'd LOVE to know!
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