Cinnamon Bread Pudding for Diabetics2004-05-31
- Course: Desserts
With the increase of diabetes (which unfortunately runs rampant in the Cajun culture), this recipe provides you a diabetic-friendly version of the dish you grew up loving.
- 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
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 pan inside of a roasting pan on the oven rack and add one inch of 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 knife inserted comes out clean.