Cinnamon Bread Pudding Recipe - Cooking Index
Cinnamon Bread Pudding Recipe - Cooking Index
| 2 cups | 474ml | Skim milk |
| 4 tablespoons | 60ml | Margarine - cut into pieces |
| 1 | Egg | |
| 2 | Egg whites | |
| 5 teaspoons | 25ml | Equal for Recipes |
| = (or 16 packets Equal sweetener | ||
| Or 2/3 cup Equal Spoonful) | ||
| 1 1/2 teaspoons | 7.5ml | Ground cinnamon |
| 1/8 teaspoon | 0.6ml | Ground cloves |
| 3 | Ground mace - (optional) | |
| 1/4 teaspoon | 1.3ml | Salt |
| 4 cups | 948ml | Cubed (3/4") day-old French or |
| Italian bread |
Heat milk and margarine to simmering in medium saucepan; remove from heat and stir until margarine is melted. Cool 10 minutes.
Beat egg and egg whites in large bowl until foamy; mix in Equal, spices, and salt. Mix milk mixture into egg mixture; mix in bread.
Spoon mixture into ungreased 1 1/2-quart casserole. Place casserole in roasting pan on oven rack; add 1 inch hot water. Bake, uncovered, in preheated 350 degree oven until pudding is set and sharp knife inserted halfway between center and edge comes out clean, 40 to 45 minutes.
This recipe yields 6 servings. Serving size: 1/6 recipe.
Exchanges Per Serving: 2 Fat, 1 Bread, 1/2 Milk.
Nutrition Facts: Calories 202; Total Fat 10g; Cholesterol 37mg; Sodium 422mg; Carbohydrate 21g; Protein 8g.
Source:
American Diabetes Association at http://www.diabetes.org
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