Diabetic Cooking

Savory Bread Pudding

The best of both worlds come together with this recipe for bread pudding; combining sweet apples, chicken and maple breakfast sausage for the ultimate fall flavor combo. A great dish if you’re attending a big family dinner or a potluck with friends, this recipe is sure to become a go-to this season!



  • 1 tablespoon olive or vegetable oil
  • 1 red bell pepper, diced
  • 1 cup diced onion
  • 3 large egg whites
  • 2 cups low-fat (1%) milk
  • 9 small links (6 ounces) fully cooked chicken, apple, and maple breakfast sausage, thinly sliced
  • 8 slices whole wheat or multigrain bread, cut into 1-inch squares
  • 1/2 cup shredded low-fat sharp Cheddar cheese


Preheat oven to 350°F. Coat 11×7-inch baking dish or shallow casserole with nonstick cooking spray. Heat large skillet over medium heat until hot. Add oil, bell pepper, and onion. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat; set aside.

Meanwhile, whisk together egg whites and milk in large bowl. Stir in sausage and bread; mix well. Add cooked vegetables; mix again. Transfer mixture to prepared baking dish, pressing down lightly. (At this point, dish may be covered and refrigerated up to 6 hours before baking.)

Bake, uncovered, 40 to 45 minutes or until puffed and center is set. Remove from oven. Sprinkle cheese over pudding. Return to oven; bake 2 minutes or until cheese melts slightly. Cut into 6 squares.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 224 calories, Carbohydrates: 23 g, Protein: 17 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 34 mg, Sodium: 489 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 Bread/Starch, 2 Meat.

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