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Home : Diabetic Recipes : Desserts

Bread Pudding with Raisins

Yield: Makes 3 cups (6 servings)
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Ingredients

  • 3 slices day-old white bread, cubed
  • 1/2 cup raisins
  • 2 cups fat-free milk
  • 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

  1. Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
  2. Mix the bread cubes and raisins in the prepared dish.
  3. Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.
  4. 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.
  5. 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

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