Six variations of bread pudding! From basic, to apple walnut, cinnamon, low sugar and a favorite among many, chocolate.
Basic Bread Pudding
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
Vanilla Bread Pudding
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. Note: Be careful not to over-bake.
Yields: 4 Servings
Chocolate Bread Pudding
1/2 cup brown sugar
1/3 cup granulated sugar substitute
1/3 cup peanut butter
1/3 cup 2 percent milk
1/4 cup soft butter or margarine
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1/3 cup chocolate chips
1/4 cup raisins
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: Calories: 208, Total Fat: 2g
Apple Walnut Bread Pudding
Apples and walnuts pair up to flavor up this bread pudding made with low fat milk, egg substitute and sugar free vanilla pudding and pie filling.
4 slices firm-textured white bread
2 teaspoons butter, melted
2 medium apples, chopped
1/4 cup chopped walnuts
2 cups cold 2-percent low fat milk
1/2 cups thawed frozen egg substitute
1 prepared box of sugar free vanilla pudding and pie filling
Heat oven to 350 degrees. Lightly brush bread slices with margarine; cut into 1/2-inch cubes. Place on cookie sheet. Bake 10 minutes or until lightly toasted. Place in shallow 1-1/2-quart baking dish.
Add apples and walnuts; toss lightly. Pour milk, egg substitute and vanilla into large mixing bowl. Beat with wire whisk until well blended. Add pudding mix and 1/2 teaspoon cinnamon; whisk until well blended. Pour over bread mixture; sprinkle with remaining 1/2 teaspoon cinnamon. Bake 30 minutes. Remove pan from oven; let stand 10 minutes before serving.
Recipe makes 8 servings.
Calories: 130; Protein: 5g; Fat: 5g; Carbohydrates: 17g; Cholesterol: 5mg; Sodium: 190mg
Diabetic Exchanges: 1 Starch/Bread, 1 Fat
Cinnamon Bread Pudding
Cinnamon is good for diabetics, so enjoy it often in this warm and comforting sweet cinnamon bread pudding.
2 cups skim milk
4 tablespoons margarine, cut into pieces
2 egg whites
3/4 cup measurable sweetener or 16 packets
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3 dashes ground mace (optional)
1/4 teaspoons salt
4 cups cubed bread, day-old French or Italian (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.
Calories: 202; Protein: 8g; Total Fat: 10g; Carbohydrates: 21g; Cholesterol: 37mg; Sodium: 422mg
Exchanges Per Serving: 1/2 milk, 1 starch, 2 fat