Diabetic Bread Pudding

There are many diabetic bread pudding recipes. A flavor for every taste bud. Chocolate bread pudding, apple, cranberry, and even blueberry! Christmas time is when we always have some bread pudding for dessert.

Apple Walnut Bread Pudding - Diabetic Bread Pudding

Yield: 8 servings

Measure Ingredient4 slices Firm-textured white bread
2 teaspoons Margarine, melted
2 mediums Apples, chopped
1/4 cup Chopped walnuts
2 cups Cold 2% lowfat milk
1/2 cup Thawed frozen egg substitute
1 teaspoon Vanilla
1 pack (4-serving size) JELL-O Vanilla Flavor Sugar-Free Pudding and Pie Filling *
1 teaspoon Ground cinnamon, divided

* Use the cooked pudding and pie filling mix.

1. Heat oven to 350 degrees F. 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.

2. 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.

Makes 8 servings. Nutritional information per serving: calories - 130, protein - 5 gm., fat - 5 gm., carbohydrates - 17 gm., cholesterol - 5 mg., sodium - 190 mg. Diabetic Exchanges: Starch/Bread - 1, Fat - 1.

Chocolate Bread Pudding - Diabetic Bread Pudding

Yield: 14 sweet ones

Measure Ingredient1/2 cup Chocolate chips;
3 cups Skim milk;
2 Eggs;
1/2 teaspoon Salt;
1/3 cup Granulated sugar replacement
2 teaspoons Vanilla extract;
8 slices Dry bread;

1. Melt the chocolate chips in 1 cup of the skim milk over medium heat. Stir in the remaining milk. Set aside.

2. Beat eggs until frothy; add salt, sugar replacement and vanilla extract. Beat well. Stir egg mixture into chocolate/milk mixture.

3. Trim crust from bread and cut into slices into small cubes. Drop cubes into greased 1 1/2-qt casserole or baking dish. Pour chocolate mixture over the bread cubes; be sure to saturate all the cubes. Set casserole in pan of hot water. Bake at 350 degrees for 1 hour or until pudding is completely set. Serve warm or cold.

Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master

Cranberry Bread Pudding - Diabetic Bread Pudding

Yield: 6 sweet ones

Measure Ingredient1 3/4 cup Milk; (low-fat 4 me)
1/2 teaspoon Salt; (or to taste 4 me)
1/2 teaspoon Vanilla;
2 cups Bread cubes; soft stale
1/4 cup Honey;
2 Eggs; beaten (egg substitute 4 me)
1 cup Cranberries;
Whipped cream OR light cream

1. Combine all ingredients except whipped cream. Pour into a shallow greased 1 1/2 quart baking dish. Bake in a preheated 350 degree oven 25 minutes, or until firm. Serve warm with cream or a dollop of whipped cream.

Food Exchange per serving: 1/2 LOW-FAT MILK EXCHANGE + 1 STRARCH/BREAD + 1/2 FRUIT EXCHANGE + THE HONEY WOULD BE 1/16 OF CUP PER SERVING.

Source: Ideals Quick and Delicious Gourmet Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master.

Diet Blueberry Bread Pudding - Diabetic Bread Pudding

Yield: 1 servings

Measure Ingredient2 tablespoons Sugar
1 tablespoon Cornstarch
10 packs Diet sweetener (1gr each)
1/2 teaspoon Grated orange peel
1 Pint
1 Juice of 1/2 lemon
4 Slices Stale diet bread, (w)
1 tablespoon Diet margarine, softened
1/2 cup Evaporated skim milk Blueberries, washed, stem, sort

1. Combine the sugar, cornstarch, sweetener and orange rind, pressing out all the lumps.

2. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with non-stick vegetable cooking spray. Dump the sugar mixture, add the lemon juice and toss well to mix. With a potato masher, lightly mash the blueberries, set aside.

3. Butter the bread slices lightly on one side, stack the slices and cut into 1/2" cubes. Dump into the casserole and toss well to mix. Bake the pudding at 350 F for 30 minutes, remove from oven, add the evaporated milk and stir well to mix. Return to the 350 F oven, and bake for 15 minutes more, uncovered. Served warm, topped, if you desire, with a little whole milk.

From: Jeffrey Dean Date: 11-18-93

Old Fashioned Bread Pudding - Diabetic Bread Pudding

Yield: 8 sweet ones

Measure Ingredient6 slices White bread; day-old crust removed
2 tablespoons Margarine; reduced-calorie melted
Sugar substitue to equal 3/4 cup, divided
1 teaspoon Ground cinnamon;
1/2 cup Seedless raisins;
Vegetable cooking spray;
4 Eggs;
2 cups Skim milk;
1 teaspoon Vanilla extract;

1. Brush bread lightly with melted margarine; sprinkle with 1 ts sugar substitute and cinnamon. Quarter each bread slice. Layer with raisins in a 1 1/2 -quart casserole dish coated with cooking spray. Set dish aside.

2. Combine eggs, milk, vanilla, and remaining 2 ts sugar substitute; pour over bread and raisins in dish. Place dish in a pan containing 1 inch of hot water. Bake at 350 degrees for 55 minutes to 1 hour or until a knife inserted in center comes out clean out clean. Server warm, or cover and refrigerate until thoroughly chilled.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2 FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm; SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master A yummy diabetic bread pudding recipe.

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