Mango Bread Pudding
(makes 4 servings)
|1||large ripe mango, about 12 ounces (360 g)|
|2||cups (120 g) 1-inch (2.5 cm) cubes of Italian bread|
|10||ounces (300 ml) evaporated skim milk|
|1/3||cup (160 ml) liquid egg substitute|
|1/4||cup (5 g) spoonable sugar substitute|
|1||teaspoon (5 ml) vanilla extract|
|1/8||teaspoon (0.6 ml) ground cinnamon|
|1/8||teaspoon (0.6 ml) ground ginger|
|dash ground allspice|
|1||tablespoon (12 g) granulated sugar|
|1/2||tablespoon (6 g) reduced-calorie margarine|
- Preheat oven to 375°F (190°C), Gas Mark 5.
- Working over a bowl to catch any juices, peel and pit mango. Chop mango flesh. In a shallow 1-quart (1 l) casserole, toss together bread cubes and mango pieces.
- In a saucepan, bring evaporated skim milk to a boil and remove pan from heat. In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango. In a steady stream, whisk in hot milk. Pour mixture over the bread cubes. Let stand for 5 minutes until liquid is absorbed. (Recipe may be made ahead up to this point, covered, and refrigerated.)
- Sprinkle top of pudding with granulated sugar and dot with margarine. Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
- Serve warm.
|Per serving:||206 calories (9% calories from fat), 11 g protein, 2 g total fat (0.5 g saturated fat), 35 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 319 mg sodium|
|Diabetic exchanges:||2 1/2 carbohydrate (1 bread/starch, 1/2 fruit, 1 skim milk)|