Description[edit | edit source]

Source: The Art of Cooking for the Diabetic, revised edition by Mary Abbott Hess, R. D., M.S., and Katharine Middleton, first signet printing - January, 1993

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Combine eggs, milk, raisins, salt, sugar, cinnamon and vanilla extract in a bowl.
  2. Add the shredded or cubed bread to the mixture and mix thoroughly.
  3. Put into a greased pan.
  4. Bake at 350 °F until until a pointed knife inserted near center of pudding comes out almost clean (about 40 minutes or so).

Notes[edit | edit source]

  1. This came from a diabetic cookbook but i see no reason why you can't use artificial sweetener equal to 2 tbsp sugar - but be sure you use one that will hold up to heat
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