Bread Pudding(Diabetic)
A comforting diabetic-friendly bread pudding with vanilla, cinnamon, and raisins, perfect for a wholesome dessert or breakfast that satisfies sweet cravings without excess sugar.
Ingredients
Instructions
- Soak bread cubes in scalded milk for 5 minutes; add sugar substitute, cinnamon, and raisins.
- Pour bread mixture slowly over beaten eggs.
- Add vanilla and blend well.
- Pour into a greased baking dish.
- Bake in a slow 325° oven about 50 minutes, until firm.
Tips & Substitutions
To enhance flavor without added sugar, consider using a natural sweetener like stevia or erythritol in place of traditional sugar. Ensure your bread is slightly stale for better absorption of the milk mixture. You can also experiment by adding nuts or using whole-grain bread for added fiber, which is beneficial in diabetic recipes. For a twist, try incorporating flavors from Oatmeal-Raisin Pockets.
Serving Suggestions
Serve warm as a comforting dessert, perhaps with a drizzle of Butterscotch Sauce for added richness. A dollop of unsweetened whipped cream can also complement the pudding beautifully. For a balanced meal, consider pairing it with a light fruit salad or a scoop of yogurt on the side.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave for about 30-60 seconds until warmed through. If you prefer a crispier texture, place it in a preheated oven at 350°F for about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding(Diabetic) contains roughly 23 calories, with 0g protein, 4g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just assemble it in the baking dish without baking, then cover tightly. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What type of bread works best for this recipe?
Stale or day-old bread works best for bread pudding, as it absorbs the milk mixture better. You can use whole wheat or low-carb bread to keep it diabetic-friendly. Avoid highly sweetened breads to maintain the dish's healthful profile.
Can I add different fruits to the recipe?
Absolutely! You can customize the recipe by adding fresh or dried fruits like apples, pears, or cranberries. Just be mindful of the sugar content, especially if you're using dried fruits, as they can be higher in sugar than fresh options.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).