Bread Pudding Recipe
Diabetic Friendly Recipe
Made just like old fashioned Bread Pudding this reduced sugar version tastes just like the real thing! A small amount of salt adds a bit of flavor, but if you are watching sodium intake, you can leave it out.
3-3/4 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/4 cup sugar
1/4 cup butter or margarine
1/2 teaspoon salt
1 teaspoon finely shredded lemon peel
3 tablespoons apricot preserves
2/3 cup ground almonds
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 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
You may also like...
- Apple and Walnut Bread Pudding
- Hawaiian Souffle Pudding
- Diabetic Bread Pudding
- Cinnamon Bread Pudding
- Chocolate Rice Poor Man’s Pudding (Blog Post)