Cinnamon Bread Pudding For Diabetics Food

CINNAMON BREAD PUDDING

Steps:

• 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 Measure 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°F oven until pudding is Set and sharp knife inserted halfway between center and edge comes out clean, 40 to 45 minutes.EXCHANGES1 1/2 Carbohydrate1 FatPYRAMID SERVINGS1 1/2 Starch1 FatNUTRITION FACTSCalories 177 Calories from Fat 68Fat 8 g Saturated Fat 1 gCholesterol 28 mgSodium 360 mgCarbohydrate 20 g Dietary Fiber 1 g Sugars 6 gProtein 6 g

CINNAMON BREAD - DIABETIC/CARB FRIENDLY

Steps:

• 1. Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan.
• 2. In large mixing bowl add the first 10 ingredients, beat 3 minutes.
• 3. Pour into prepared loaf pan. Smooth top.
• 4. Combine 3 tablespoons of Stevia, 1/2 teaspoon cinnamon and 2 tsp of ICBINB, mixing until crumbly.
• 5. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. (sprinkle top with 1/4 cup pecans)
• 6. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
• 7. You can glaze with a simple confectioners' sugar, cream and vanilla mixture. (the below information does not take this glaze into consideration)
• 8. Calories: 158 Saturated Fat: 1.5g Cholesterol: 5mg Sodium: 268mg Carbohydrates: 14.2g Fiber: 7.7g Net Carb: 6.5g Sugar: 3.9g Protein: 6.8g

CINNAMON BREAD PUDDING FOR DIABETICS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Heat milk and margarine to simmering in medium saucepan; remove from heat and stir until margarine is melted. Cool 10 minutes.
• 3. Beat egg and egg whites in large bowl until foamy; mix in Splenda, spices and salt. Mix milk mixture into egg mixture; mix in bread.
• 4. Spoon mixture into ungreased 1 1/2 quart casserole dish. Place casserole in roasting pan on over rack; add 1 inch hot water. Bake, uncovered until pudding is set and sharp knife inserted halfway between center and edge comes out clean, 40 to 45 minutes.
• 5. 202 cal 8g pro 21g carb 10g fat 37 mg chol 422 mg sodium

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

CINNAMON BREAKFAST BREAD PUDDING

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
• In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.