Title: Diabetic Old-Fashioned Bread Pudding
Categories: Diabetic Breadmaker Dessert Bread
Yield: 8 Sweet ones

6	sl	White bread; day-old crust removed
2	tb	Margarine; reduced-calorie melted
		Sugar substitue to equal 3/4 cup, divided
1	ts	Ground cinnamon;
1/2	c	Seedless raisins;
		Vegetable cooking spray;
4		Eggs;
2	c	Skim milk;
1	ts	Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar substitute and cinnamon. Quarter each bread slice. Layer with raisins in a 1 1/2 -quart casserole dish coated with cooking spray. Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar substitute; pour over bread and raisins in dish. Place dish in a pan containing 1 inch of hot water. Bake at 350 degrees for 55 minutes to 1 hour or until a knife inserted in center comes out clean out clean. Server warm, or cover and refrigerate until thoroughly chilled. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2 FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm; SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master

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