Bread Pudding Diabetic Recipe

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Bread Pudding Diabetic 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

Directions:
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.

Recipe makes six servings, or 3-cups.

Nutritional information per serving (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