Diabetic Cinnamon Cherry Bread Pudding

Lance Washburn


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.


★★★★★ 1 vote

15 Min
45 Min


  • 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
  • 1 1/2 tsp
    cinnamon, ground
  • 1/8 tsp
    cloves, ground
  • 1/4 tsp
  • 2 Tbsp
    truvia, baking blend
  • 1 c
    cherries, sun dried

How to Make Diabetic Cinnamon Cherry Bread Pudding


  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.

Printable Recipe Card

About Diabetic Cinnamon Cherry Bread Pudding

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

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