Cranberry-Orange Bread Pudding (Diabetic)

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

Method:

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.

Helpful Hints:

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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