You can make an old-fashion style bread pudding that even the diabetics in your group can enjoy. This diabetic friendly version uses Splenda instead of sugar and uses half white bread and half whole-wheat. You don't have to be diabetic to enjoy this yummy Old Fashion Bread Pudding. This recipe is also a great way to use up excess bread. In today's economic climate many of us can't afford to "throw food out." So if you have bread that will go stale, why not use it to make dessert? You can adjust this recipe to suit your needs or your family's taste. You can use all white or all wheat bread. If you or other family members aren't diabetic, you can use sugar instead of Splenda. Don't have or like raisins? Use nuts. Change the flavor a little by using 1/2 cup sugar or Splenda and 1/4 cup brown sugar or Splenda brown sugar blend. Let your imagination take over!
OLD-FASHIONED BREAD PUDDING
3 slices day-old white bread, crust removed
3 slices day-old whole-wheat bread, crust removed
2 tbsp butter, melted
3/4 cup Splenda granular
1 tsp ground cinnamon
1/2 cup seedless raisins
vegetable oil cooking spray
4 eggs, beaten
2 cups 1% milk
1 tsp vanilla extract
Preheat oven to 350 degrees.
Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.
Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the Splenda granular and the cinnamon. Cut each bread slice into quarters and layer with the raisins in the prepared dish. Set aside.
In a bowl, combine eggs, milk, vanilla, and remaining Splenda. Pour the mixture over the bread and raisins.
Place the dish in a baking pan that contains 1-inch hot water. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her other dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
Recommend : all clad copper core 12 fry pan
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