- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Peanut Butter Breakfast Pudding



  1. Spray a 9-inch baking pan or dish with nonstick vegetable spray.
  2. Add bread cubes to dish and set aside.
  3. Combine remaining ingredients in blender container and process until smooth.
  4. Pour mixture evenly over bread cubes in baking dish, saturating bread cubes.
  5. Cover and refrigerate overnight.
  6. When ready to bake, preheat oven to 350F degrees.
  7. Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Nutritional Information Per Serving:

Calories: 217
Fat: 9 grams
Sodium: 262 miligrams
Cholesterol: 91 miligrams
Protein: 11 grams
Carbohydrates: 24 grams

Diabetic Exchanges

1-1/2 Bread/Starch; 1 Lean Meat; 1-1/2 Fats

Source: Cinnamon Hearts