diabetic cinnamon cherry bread pudding
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 4 cups 3/4" cubed, texas toast bread
- 16 fluid vanilla almond milk, unsweetened
- 1/4 cup butter, sweet cream
- 2 - egg whites
- 1 large egg
- 1 1/2 teaspoons cinnamon, ground
- 1/8 teaspoon cloves, ground
- 1/4 teaspoon salt
- 2 tablespoons truvia, baking blend
- 1 cup cherries, sun dried
How To Make diabetic cinnamon cherry bread pudding
-
Step 1Preheat oven to 350 degrees.
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Step 2In 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.
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Step 3While milk mixture is heating, beat eggs in a large bowl until light and foamy. Whip in spices and salt.
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Step 4Slowly whip milk mixture into the egg mixture, add bread, and mix gently.
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Step 5Transfer 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.
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Step 6Bake 40-50 mins., or until a sharp knife inserted into the pudding comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Category:
Other Desserts
Category:
Sweet Breads
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#diabetes
Keyword:
#Diabetic
Method:
Bake
Culture:
American
Ingredient:
Bread
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