Bread Pudding

Description

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

2 slice bread - white or whole wheat
2 tsp margarine, softened
2 tbsp seedless raisins
2 cup skim milk
2 large eggs or use egg substitute to equal 2 eggs
¼ tsp salt
2 tbsp sugar ^[1]
¼ tsp cinnamon - ground
1 tsp vanilla extract

Directions

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

Notes

↑ 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

[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

[1]