Title: Bread Pudding #1
Categories: Pudding Diabetic Dessert
Yield: 4 Servings
| 2 | sl | Bread - white or whole wheat |
| 2 | ts | Margarine, softened |
| 2 | tb | Seedless raisins |
| 2 | c | Skim milk |
| 2 | lg | Eggs - or use egg substitute to equal 2 eggs **SEE NOTE in d |
| 1/4 | ts | Salt |
| 2 | tb | Sugar ** SEE personal note |
| 1/4 | ts | Cinnamon - ground |
| 1 | ts | Vanilla extract |
| | | **Personal note |
| | | This came from a diabetic cookbook - but I see no reason why |
SOURCE: The Art of Cooking for the Diabetic, Revised Edition by Mary
Abbott Hess, R. D., M. S., and Katharine Middleton, first Signet Printing -
January,
1993. MM format by Ursula R. Taylor.
Serve with a diabetic lemon sauce or a sweet fruit spread.
Preheat oven to 350 degrees F. Prepare a 1 1/4 quart casserole with
vegetable pan-coating. Spread bread with margarine and cut each slice into
16 cubes. Place bread cubes in bottom of prepared casserole. Scatter
raisins evenly on top. Scald (heat) milk in the top of a double boiler
over simmering water; remove from heat. Beat eggs until light; beat in
remaining ingredients . Pour hot milk on top; stirring to blend well; pour
carefully on top of bread cubes. Place casserole in a pan of hot water -
enough to come up to half the depth of the casserole. Bake 50 minutes or
until knife inserted half way between center and outside edge comes out
clean. Remove dish from water. Chill pudding in refrigerator 3 hours or
longer or serve warm.
YIELD: 4 servings - total comes to 3 cups. 1 serving = 3/4 cup.
NUTRITIVE VALUES PER SERVING: CHO 22 g, PRO 8 g, FAT 5 g, CAL 169, Fiber
0.7 g, Sodium 307 mg, Chol 139 mg.
FOOD EXCHANGES PER SERVING: 1 starch exchange and 1/2 whole milk
exchange.
Low-sodium diets: Omit salt. Use unsalted margarine. Personal note: If
you use egg substitute instead of eggs it will lower some of the Nutritive
Value - original recipe called for use of eggs.