Bread Pudding
Diabetic Friendly Recipe
Made just like old fashioned, standard Bread Pudding, this Diabetic friendly recipe will keep everyone guessing it's 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
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
Recipe Ingredients
2 cups skim milk
4 tablespoons margarine cut into pieces
1 egg
2 egg whites
3/4 cup measurable sweetener or 16 packets
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
Three dashes ground mace (optional)
1/4 teaspoons salt
4 cups cubed, day-old French or Italian bread (3/4-inch thick)
Recipe Directions
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
Share this Recipe
