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Bread Pudding with Raisins

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Yield: Makes 3 cups (6 servings) Source: The New Family Cookbook for People with Diabetes


- 3 slices day-old white bread, cubed - 1/2 cup raisins - 2 cups fat-free milk - 2 large eggs, slightly beaten, or 1/2 cup egg substitute - 2 tablespoons sugar - 1 teaspoon ground cinnamon - 1 teaspoon pure vanilla extract - 1/4 teaspoon salt


Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.

Mix the bread cubes and raisins in the prepared dish.

Combine the remaining ingredients in a medium bowl; pour the mixture over the bread and raisins; stir to blend.

Set the filled baking dish in a shallow pan on the middle rack of the oven. Pour hot water into the shallow pan to a depth of 1 inch around the baking dish. This creates a water bath to cook the pudding slowly.

Bake 45 to 55 minutes, or until a knife inserted in the pudding comes out clean. Remove the pan from the water bath and serve warm or chilled.

Nutritional Information Per Serving: (1/2 cup) Calories: 139, Fat: 2 g, Cholesterol: 72 mg, Sodium: 229 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 16 g, Protein: 6 g Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat

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