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Bread Pudding

Diabetic Friendly Recipe

Made just like old fashioned, standard Bread Pudding this recipe tastes just like the real thing!

Recipe Ingredients

3 slices day-old white bread, cubed
1/2 cup raisins
2 cups fat free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Recipe Directions

Bread Pudding Preheat the oven to 350-degrees. Prepare a 1-1/2 quart baking dish with non-stick pan spray.

Mix the bread cubes and raisins in the prepared dish.

Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.

Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.

Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.

Nutrition information per serving:
Recipe makes 6 servings (3 cups)
Serving Size: 1/2 cup
Calories: 139; Fat: 2g; Cholesterol: 72mg; Sodium: 229mg; Carbohydrates: 24g; Fiber: 1; Protein: 6g;
Exchanges:  1-1/2 Other Carbohydrate, 1/2 Fat

Variation: Cinnamon Bread Pudding

Cinnamon Bread Pudding 2 cups skim milk
4 tablespoons margarine cut into pieces
1 egg
2 egg whites
3/4 cup measurable sweetener (such as Steviva)
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3 dashes ground mace (optional)
1/4 teaspoons salt
4 cups cubed, day-old French or Italian bread (3/4-inch thick)

Heat milk and margarine to simmering in medium saucepan; remove from heat and stir until margarine is melted. Cool ten minutes.

Beat egg and egg whites in large bowl until foamy; mix in sweetener, spices and salt. Mix milk mixture into egg mixture; mix in bread. Spoon mixture into ungreased 1-1/2 quart casserole. Place casserole in roasting pan on oven rack; ad 1-inch hot water. Bake, uncovered, in preheated 350-degree oven until pudding is set and sharp knife inserted halfway between center and edge comes out clean, 40 to 45 minutes. Recipe makes 6 servings.

Nutrition information per serving:
Calories: 202; Protein: 8g; Total Fat: 10g; Carbohydrates: 21g; Cholesterol: 37mg; Sodium: 422mg; Exchanges:   1/2 milk, 1 starch, 2 fat

See also:
Apple and Walnut Bread Pudding
Hawaiian Souffle Pudding
Diabetic Bread Pudding
Cinnamon Bread Pudding

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