Diabetic Cinnamon Bread Pudding(This Is A Diabetic Recipe)
A warm, comforting cinnamon bread pudding with subtle spice notes, ideal for breakfast or dessert, combining soft bread with sweet and aromatic flavors suitable for diabetics.
Ingredients
- 2 c. skim milk ⓘ
- 4 Tbsp. margarine, cut into pieces ⓘ
- 1 egg ⓘ
- 2 egg whites ⓘ
- 5 tsp. Equal for Recipes or 16 packets Equal sweetener or 2/3 c. Equal Spoonful ⓘ
- 1 1/2 tsp. ground cinnamon ⓘ
- 1/8 tsp. ground cloves ⓘ
- 3 dashes ground mace (optional) ⓘ
- 1/4 tsp. salt ⓘ
- 4 c. cubed day old French or Italian bread (3/4-inch) ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Heat the milk and margarine in a medium saucepan until simmering. Remove from heat and stir until margarine is melted. Cool for 10 minutes.
- In a large bowl, beat eggs and egg whites until foamy.
- Mix in Equal sweetener, ground cinnamon, ground cloves, ground mace (if using), and salt.
- Combine the cooled milk mixture with the egg mixture and mix well.
- Add the cubed bread to the mixture and stir to combine.
- Spoon the mixture into a 1 1/2-quart casserole dish.
- Place the casserole in a roasting pan on the oven rack and add 1 inch of hot water to the pan.
- Bake uncovered in the preheated oven for 40 to 45 minutes, until the pudding is set and a knife inserted halfway between center and edge comes out clean.
Tips & Substitutions
For a richer flavor, consider using whole grain bread instead of white bread. If you are looking to reduce calories further, you can substitute the margarine with applesauce or mashed bananas. Adding a splash of vanilla extract can enhance the overall taste. If you prefer a bit more texture, try incorporating chopped nuts or dried fruits, like raisins or cranberries, which can also add natural sweetness.
Serving Suggestions
Serve warm, optionally drizzled with a sugar-free caramel or chocolate sauce for added flavor. This bread pudding pairs beautifully with a dollop of whipped cream or a scoop of sugar-free ice cream for dessert. For a balanced meal, consider serving it alongside a fresh fruit salad or a small portion of yogurt. You might also enjoy it with a cup of tea or coffee.
Storage & Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or until warmed through. For a crispier texture, you can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Diabetic Cinnamon Bread Pudding(This Is A Diabetic Recipe) contains roughly 529 calories, with 13g protein, 78g carbohydrates, and 20g fat. It is an excellent source of protein (27% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1652mg per serving (72% of the Daily Value).
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 use different types of bread for this recipe?
Yes, you can use various types of bread such as whole wheat, sourdough, or even gluten-free bread if needed. Just ensure that it's day-old bread to absorb the custard mixture better.
How can I make this recipe suitable for non-diabetics?
For non-diabetics, you can substitute the Equal sweetener with regular sugar. Adjust the amount based on your sweetness preference. You might also want to use whole milk instead of skim milk for a richer flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the bread pudding mixture ahead of time and refrigerate it overnight. Just make sure to bake it the next day. This allows the flavors to meld, resulting in a more delicious dessert.
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).