Vanilla and Chocolate Bread Pudding Recipes
Diabetic Friendly Recipes...
Tasty old-fashioned flavor and every day ingredients in a Vanilla and Chocolate Bread Pudding. A wonderful diabetic pudding treat.
1 slice white bread; cut in cubes
2 tablespoons raisins; up to 3 tablespoons
1 cup skim milk
1 egg well beaten
2 packets artificial sweetener
1 teaspoon vanilla
Beat egg, milk, vanilla and sweetener together. Spray two cup microwave dish with non-sticking vegetable spray.
Arrange bread cubes and raisins in dish. Pour milk mixture over bread to moisten each cube. Sprinkle dash of nutmeg over top and microwave on high for five minutes or until knife inserted in center comes out clean.
Be careful not to overbake.
Yields: 4 Servings
Chocolate Bread Pudding
3/4 cup unsweetened cocoa powder
1-3/4 cup sugar
3 cups nonfat milk
1 pound day old bread with crusts removed, torn into pieces
1 tablespoon vanilla
2 egg whites
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon finely grated orange peel
Preheat oven to 375-degrees. Spray a loaf pan with nonstick spray and dust with cocoa powder. Combine cocoa and 3/4-cup sugar with milk in a saucepan. Cook over medium low heat until dissolved. Cool. Pour over bread and soak until bread absorbs mixture. Combine vanilla, egg and egg whites, cinnamon, remaining sugar, salt and orange peel. Place one layer of bread in loaf pan. Pour a little of the egg mixture over. Continue placing bread and egg mixture in loaf pan until pan is filled. Pour remaining egg mixture over the top and bake for 45 minutes to one hour, or until crusty on top, puffy, and set in the middle. Let cool slightly and serve warm or cold. Some liquid will settle in bottom of pan. Dust with powdered sugar, if desired. Recipe makes 7 servings.
Nutrition information per 4-ounce serving:
Total Fat: >2g