Old-Fashioned Bread Pudding
Adapted from The Joslin Diabetes Quick and Easy Cookbook
(makes 6 servings)
|buttered-flavored cooking spray|
|3||cups cubed day-old French bread|
|3||cups skim milk|
|1 1/2||teaspoons reduced-calorie margarine|
|1 1/2||teaspoons grated orange zest|
|1 1/2||tablespoons chopped dried cherries (no sugar added)|
|1/4||teaspoon vanilla extract|
|1 1/2||teaspoons ground cinnamon|
|1 1/2||teaspoons sugar substitute, or to taste|
|6||tablespoons liquid egg substitute|
- Preheat oven to 375°F. Lightly coat six 2-cup soufflé dishes with cooking spray.
- Divide the bread cubes between the prepared dishes. In a small saucepan, combine the milk and margarine. Scald the milk. Remove from heat and stir in orange zest, dried cherries, vanilla extract, cinnamon, sugar substitute, and egg substitute. Pour over the bread cubes.
- Place the soufflé dishes on a baking sheet since the mixture may bubble over. Bake for 20 minutes, until the top is crisp and a knife inserted in the center comes out clean. Serve warm.
|Per serving:||147 calories (13% calories from fat), 9 g protein, 2 g total fat (90.6 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 2 mg cholesterol, 274 mg sodium|
|Diabetic exchanges:||1 1/2 carbohydrate (1/2 nonfat milk, 1 bread/starch)|