Bread Pudding

Here is an interesting recipe that was emailed to me from Paulette.  Paulette says she’s been a diabetic for 8 years now but after the initial shock she hasn’t looked back!  What a great attitude.  Cooking is just a “necessary event” for Paulette, not a love, but with some of the recipes she has shared with me, it sounds like she’s got a definite talent!  Keep an eye open, there are a ton more delicious recipes coming from her in the near future.

Delicious Diabetic Bread Pudding

Rating: 41

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 2

Calories per serving: 318.9

Ingredients

  • 1 -2 slice thick sliced challah or 1 -2 slice thick sliced French bread
  • 1 eggs or 1/4 cup egg substitute
  • 4 tablespoons golden raisins or try 4 tablespoons dried blueberries for something different
  • 2/3 cup nonfat milk (or use 1% if necessary)
  • 1 1/2 tablespoons Splenda brown sugar blend (or 3 tablespoons brown sugar if you're being naughty)
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon ground cinnamon
  • 1 dash salt
  • 1 tablespoon butter, melted

Instructions

  1. Preheat oven to 350 degrees
  2. Spray two 6 to 7 oz ramekins (also known as a bouillon bowl, which is a small glazed ceramic glass bowl safe for the oven) with non-stick cooking spray.
  3. Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
  4. In a small dish beat the milk, egg or egg substitute together, then stir in brown sugar, cinnamon and vanilla; mixing well.
  5. Pour the mixture evenly over the bread cubes and drizzle with melted butter.
  6. Place on a cookie sheet (just in case it cooks over) and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
  7. Serve warm for best results.
http://cookingfordiabetics.org/diabetic-dessert-recipes/bread-pudding-2/

If you have tried this recipe and liked it, please let us know.

Back to Cooking For Diabetics.
Other Diabetic Bread Recipes.

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