Diabetic Mango Bread Pudding
Ingredients
- 1 large ripe mango, about 12 ounces ⓘ
- 2 cups French bread, cubed into 1 inch cubes ⓘ
- 10 ounces evaporated skim milk ⓘ
- 1/3 cup liquid egg substitute ⓘ
- 1/4 cup Splenda granular (sugar substitute) ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/8 teaspoon ground cinnamon ⓘ
- 1/8 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1 tablespoon granulated sugar ⓘ
- 1/2 tablespoon reduced-calorie margarine ⓘ
Instructions
- Preheat oven to 375°F
- Working over a bowl to catch any juices, peel and pit mango.
- Chop mango flesh.
- In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
- In a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
- In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango.
- In a steady stream, whisk in hot milk.
- Pour mixture over the bread cubes.
- Let stand for 5 minutes until liquid is absorbed.
- (Recipe may be made ahead up to this point, covered, and refrigerated.)
- Sprinkle top of pudding with granulated sugar and dot with margarine.
- Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
- Serve warm.
Nutrition & Diet Analysis (per serving)
847
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).