diabetic cinnamon cherry bread pudding

★★★★★ 1 Review
ChefWashburn avatar
By Lance Washburn
from Mentor, OH

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 Review
serves 6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For diabetic cinnamon cherry bread pudding

  • 4 c
    3/4" cubed, texas toast bread
  • 16 fl
    vanilla almond milk, unsweetened
  • 1/4 c
    butter, sweet cream
  • 2
    egg whites
  • 1 lg
  • 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.