CINNAMON BREAD PUDDING
Recipe for Tuesday, 10/10/00
Cinnamon Bread Pudding
6 Servings/Serving size: 1/6 recipe
2 cups skim milk
4 Tbsp margarine, cut into pieces
1 egg
2 egg whites
5 tsp Equal® for Recipes or 16 packets Equal® sweetener or 2/3 cup Equal® Spoonful™
1&1/2 tsp ground cinnamon
1/8 tsp ground cloves
3 dashes ground mace (optional)
1/4 tsp salt
4 cups cubed day-old French or Italian bread (3/4-inch)
1.Heat milk and margarine to simmering in medium saucepan; remove from heat and stir until
margarine is melted. Cool 10 minutes.
2.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.
3.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.
Exchanges Per Serving:
Fat Exchange -- 2
Bread Exchange -- 1
Milk Exchange -- 1/2
Calories -- 202
Total Fat -- 10g
Cholesterol -- 37mg
Sodium -- 422mg
Carbohydrate -- 21g
Protein -- 8g
Recipe of the Day sponsored by Equal®.
copyright 2000 American Diabetes Association
For diabetes information, call 1-800-DIABETES or visit our web site at www.diabetes.org.
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