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Peach Bread Pudding - Diabetic Recipe
refrigerated butter-flavored cooking spray
2 cups (120 g) cubed day-old French bread
(toasted if bread is fresh)
2 cups (480 ml) skim milk
1 teaspoon (5 ml) reduced-calorie margarine
1/4 cup (60 ml) egg substitute
Preheat oven to 375° F (190°C), Gas Mark 5. Lightly coat four 2-cup (480 ml) soufflé dishes with cooking spray.
Divide the bread cubes between the prepared dishes. In a small sauce pan , combine the milk and margarine. Scald the milk mixture. Remove from the heat and stir in lemon zest, vanilla, almond extract, peaches, sugar substitute, and egg substitute. Pour over the bread cubes.
Place the soufflé dishes on a cookie sheet and bake for 20-25 minutes, until the top is crisp and a knife inserted in the center comes out clean. Serve warm.
Per serving: 180 calories (9% calories from fat),
9 g protein, 2 g total fat (0.5 g saturated fat), 32 g carbohydrates,
3 g dietary fiber, 2 mg cholesterol, 282 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1/2 fruit, 1/2 skim milk)
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