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


  • 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


  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.

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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