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Cinnamon Bread Pudding for DiabeticsPies, Pastries & Desserts
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Submitted by MawMaw for Diabetics
on Monday, May 31, 2004
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| Makes: | 6 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 5 minutes |
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With the increase of diabetes which unfortunately runs rampant in the Cajun culture, this recipe provides the diabetic an alternative to eating a dish he grew up loving. Bread Pudding made with Equal or Splenda - A new take on Cajun Cuisine |
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| Ingredients |
| 2 cups skim milk |
4 tbsp margarine, cut into pieces |
| 1 egg |
2 egg whites |
| 2/3 cup Equal Spoonful or Splenda Sweetner |
1 1/2 tsp ground cinnamon |
| 1/2 tsp nutmeg |
1/8 tsp ground cloves (optional) |
| 1/4 tsp salt |
4 cups French or Italian bread cubed or torn into small pieces |
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| | | Directions | Preheat oven to 350 degrees.
In a medium saucepan, heat the milk and margarine to simmering. Do not boil. Remove from heat and stir until margarine is melted. Cool 10 minutes.
In a large bowl, beat the egg and egg whites until foamy; mix in the Equal, spices and salt. Blend the milk mixture into the egg mixture. Stir in the bread.
Spoon the mixture into an ungreased 1 1/2 quart casserole. Place the casserole in a roasting pan on the oven rack and add 1 inch hot water to the pan.
Bake uncovered in a preheated 350 degree oven approximately 40 to 45 minutes until the pudding is set and a sharp object inserted comes out clean.
This is one of those dishes that you can call me to come over and enjoy with a cold glass of milk or fresh coffee. Enjoy
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