Bread Pudding Ii from Healthy Diabetic Recipes

Bread Pudding Ii Recipe

Recipe Ingredients:

4 oz crustless 2-day-old whole-wheat bread, torn or sliced
into bite-size pieces
2 tbsp raisins, chopped
1 cup evaporated fat-free milk
1 cup low-fat (1%) milk
2 eggs
1/4 cup dark brown sugar - (firmly packed)
2 tsp vanilla extract
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp grated orange or lemon zest

Recipe Instructions:

Spray an 8- by 8-inch baking pan with nonstick cooking spray. Arrange the bread pieces evenly in the prepared pan and sprinkle with the raisins.

In a medium bowl, beat together the milks, eggs, brown sugar, vanilla, cinnamon, nutmeg, and zest. Pour the mixture over the bread and refrigerate 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid.

Preheat the oven to 325 degrees.

Pull the oven rack partly out. Place a large roasting pan on the rack; add the filled bread pudding pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the pudding is puffed and golden brown, about 45 to 55 minutes. Cool on a rack 10 minutes; serve hot, warm, or room temperature.

This recipe yields 6 servings. Serving size: 1 piece.

Exchanges Per Serving: 2 Carbohydrate.

Nutrition Facts: Calories 165; Calories from Fat 27; Total Fat 3g; Saturated Fat 1g; Cholesterol 73mg; Sodium 198mg; Carbohydrate 27g; Dietary Fiber 1g; Sugars 17g; Protein 9g.

Comments: Use a good, sturdy peasant-type bread for best results or experiment with other types of bread, like sourdough or semolina. The pudding will keep in the refrigerator, covered, for up to 2 days.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"

Servings: 6

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

:: TOP ::