Diabetic Cooking

Bread Pudding Snacks



  • 1 1/4 cups reduced-fat (2%) milk
  • 1/2 cup cholesterol-free egg substitute
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 4 cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)
  • 1 tablespoon margarine or butter, melted


Preheat oven to 350°F. Line 12 medium-size muffin cups with paper baking cups.

Combine milk, egg substitute, sugar, vanilla, salt, and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.

Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.

Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.

Note: Snacks will puff up in the oven and fall slightly upon cooling.

Yield: 12 servings. Serving size: 1 snack cup.

Nutrition Facts Per Serving:
Calories: 72, Carbohydrates: 12 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 93 mg, Fiber: 0 g

Exchanges per serving: 1 Bread/Starch.

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