Cinnamon Bread Pudding for Diabetics

6 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
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Cinnamon Bread Pudding for Diabetics
With the increase of diabetes (which unfortunately runs rampant in the Cajun culture), this recipe provides you a diabetic-friendly version of the classic bread pudding you grew up loving—made with French bread, cinnamon, nutmeg, and sugar substitute.

Ingredients

6 servings
  • 2 cups skim milk
  • 4 tbsp margarine, cut into pieces
  • 1 egg
  • 2 egg whites
  • 2/3 cup Equal Spoonful or Splenda Sweetener
  • 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

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large bowl, beat the egg and egg whites until foamy; mix in the Equal or Splenda, cinnamon, nutmeg, cloves (if using), and salt. Blend the milk mixture into the egg mixture. Stir in the bread cubes until well coated.
  4. 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 (this water bath ensures even, gentle cooking).
  5. Bake uncovered in the preheated 350 degree oven approximately 40 to 45 minutes until the pudding is set and a knife inserted in the center comes out clean.

Common Problems and Solutions

Q: Why is my bread pudding watery?

A: Make sure to cool the milk mixture for the full 10 minutes before adding to the eggs, and bake until a knife inserted in the center comes out clean. The water bath should be around the pan, not in the pudding itself.

Q: Can I use fresh bread instead of day-old?

A: Day-old or slightly stale bread works best as it absorbs the custard without getting too mushy. If using fresh bread, toast the cubes lightly in the oven for 5-10 minutes first.

Tips and Techniques

The water bath (bain-marie) is essential for this recipe—it prevents the eggs from curdling and ensures the pudding cooks evenly without drying out the edges. Don’t skip this step.

Ingredient Substitutions

  • Equal or Splenda: any sugar-free sweetener of choice
  • skim milk: unsweetened almond milk or low-fat milk
  • margarine: butter or coconut oil
  • French or Italian bread: whole wheat bread or sugar-free white bread

Equipment Needed

  • medium saucepan
  • large mixing bowl
  • whisk or electric mixer
  • 1 1/2 quart casserole dish
  • roasting pan (for water bath)

Historical Context

Bread pudding has been a cornerstone of Cajun cooking for generations, born from the frugal practice of using day-old French bread. This diabetic version honors that tradition while adapting to modern health needs.