Title: Cranberry Bread Pudding
Categories: Diabetic Fruit Bread
Yield: 6 Sweet ones
| 1 3/4 | c | Milk; (low-fat 4 me) |
| 1/2 | ts | Salt; (or to taste 4 me) |
| 1/2 | ts | Vanilla; |
| 2 | c | Bread cubes; soft stale |
| 1/4 | c | Honey; |
| 2 | | Eggs; beaten (egg substitute 4 me) |
| 1 | c | Cranberries; |
| | | Whipped cream OR light cream |
Combine all ingredients except whipped cream. Pour into a shallow greased
1 1/2 quart baking dish. Bake in a preheated 350 degree oven 25 minutes, or
until firm. Serve warm with cream or a dollop of whipped cream. Food
Exchange per serving: 1/2 LOW-FAT MILK EXCHANGE + 1 STRARCH/BREAD + 1/2
FRUIT EXCHANGE + THE HONEY WOULD BE 1/16 OF CUP PER SERVING. Source: Ideals
Quick and Delicious Gourmet Cookbook Brought to you and yours via Nancy
O'Brion and her Meal-Master.