2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information (Per Serving)
Calories:
139
Protein:
6 g
Sodium:
229 mg
Cholesterol:
72 mg
Fat:
2 g
Dietary Fiber:
1 g
Sugars:
16 g
Carbohydrates:
24 g
Exchanges:
1-1/2 Other Carbohydrate, 1/2 Fat
Source: The New Family Cookbook for People with Diabetes
