Diabetic Cinnamon Cherry Bread Pudding

Lance Washburn

By
@ChefWashburn

If you are looking for a little extra flavor and want to maintain the balance in carbs...

I tend to cut the serving size in half, and top with either a 1/2 cup of sugar-free vanilla pudding or light yogurt of your choice.

I intend to use either a whole grain or whole wheat bread in my next batch to increase the fiber. If anyone makes this substitution before I do, please leave a comment with your thoughts.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 c
3/4" cubed, texas toast bread
16 fl
vanilla almond milk, unsweetened
1/4 c
butter, sweet cream
2
egg whites
1 large
egg
1 1/2 tsp
cinnamon, ground
1/8 tsp
cloves, ground
1/4 tsp
salt
2 Tbsp
truvia, baking blend
1 c
cherries, sun dried

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In a medium sauce pan, bring almond milk and butter to just a simmer. Remove from heat, add cherries, and allow to cool for 15 mins.
3
While milk mixture is heating, beat eggs in a large bowl until light and foamy. Whip in spices and salt.
4
Slowly whip milk mixture into the egg mixture, add bread, and mix gently.
5
Transfer to a 1 1/2 qt. baking dish. Place baking dish into a 13" x 9" baking pan, and fill pan with 1" hot water.
6
Bake 40-50 mins., or until a sharp knife inserted into the pudding comes out clean.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #diabetes, #Diabetic