Bread Puddin’ Done Right

Bread Pudding

The DDG is thankful to partner with local organizations that make a difference on the healthy living front.   I hope you check out Food For Thought Learning Institute, who teach vulnerable members of the community basic kitchen safety, nutritional information and food preparation skills needed to overcome hunger in their homes.   They whipped a diabetic friendly bread pudding recipe for us.  Hope you enjoy.

Bread Pudding Recipe

6 slices bread*
2 tablespoons butter, melted
1/2-cup raisins, apples or any fruit (optional)*
4 eggs, beaten
1 1/2 cups milk*
3/4-cup applesauce  (sweetened or un-sweet)*
1-teaspoon ground cinnamon (optional)
1-teaspoon vanilla extract  (optional)
* Substitutions

Preheat oven to 350
Break bread into small pieces into an 8-inch square-baking pan.
Drizzle melted butter over bread.  If desired, add in fruit.
In a medium bowl, combine eggs, milk, applesauce, cinnamon, and vanilla. Pour over bread, press bread into the egg mixture until it’s thoroughly covered.
Bake 45 minutes, or until the top springs back when lightly touched.
Serves 8-10.

*Recipe Substitutions:

  • Bread = “day old” cranberry muffin, a blueberry bagel or stale whole-wheat hot dog buns!
  • Fruit = Feel free to play around with the amount.  Drier fruit is preferred, but fresh peaches, you bet!
  • Applesauce = When using unsweetened applesauce, you might want to add a bit more fresh fruit.
  • Milk = Should you want to use almond milk, add a thickening agent (1/3 cup applesauce or 1 egg).

If you want to add booze for a more traditional flavor, mix a couple Tbs. of brandy, cognac, bourbon or whiskey to the melted butter drizzle.

DIABETICS = this recipe is rather heavy on the carbs so know your numbers.

Food For Thought Learning Institute

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