Diabetic Cooking

Cranberry-Orange Bread Pudding

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Ingredients

  • 2 cups (4 slices) cubed cinnamon bread
  • 1/4 cup dried cranberries
  • 2 cups low-fat (1%) milk
  • 1/2 cup cholesterol-free egg substitute
  • 1 package (4-serving size) vanilla fat-free sugar-free pudding and pie filling mix*
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 325°F. Spray 9 (4-ounce) custard cups with nonstick cooking spray.

Divide bread cubes evenly among custard cups; bake 10 minutes. Sprinkle evenly with cranberries.

Combine remaining ingredients in medium bowl. Pour into custard cups over cranberries. Let stand 5 to 10 minutes.

Bake 25 to 30 minutes or until centers are almost set. Let stand 10 minutes before serving.

*Note. Do not use instant pudding and pie filling mix.

Yield: 9 servings. Serving size: 1 bread pudding.

Nutrition Facts Per Serving:
Calories: 67, Carbohydrates: 11 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 190 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch.


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