Cranberry Bread Pudding

Cranberry Bread Pudding

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From: Diabetic Living Magazine

This delicious cranberry pudding recipe is diabetic-friendly.

Ingredients 9 servings

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Original recipe yields 9 servings
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  • Nonstick cooking spray
  • 3 eggs
  • 1½ cups low-fat milk
  • 3 tablespoons vanilla instant pudding and pie filling mix
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 5 cups stale whole wheat bread cubes
  • ⅓ cup dried cranberries
  • 1 teaspoon powdered sugar

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a 2-quart square baking dish with nonstick cooking spray. In a large bowl whisk together eggs, milk, vanilla instant pudding mix, ground cinnamon and vanilla. Stir in bread cubes and cranberries.
  2. Transfer to prepared baking dish; press lightly with a large spoon. Bake 35 minutes or until center is set. Sprinkle with powdered sugar.

Nutrition information

  • Serving size: 1/9 bread pudding
  • Per serving: 146 calories; 3 g fat(1 g sat); 2 g fiber; 23 g carbohydrates; 7 g protein; 22 mcg folate; 64 mg cholesterol; 11 g sugars; 0 g added sugars; 173 IU vitamin A; 0 mg vitamin C; 109 mg calcium; 1 mg iron; 233 mg sodium; 161 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ lean protein

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