Apple Bread Pudding (Diabetic)
October 20, 2014
"From the Australian Womens Weekly Diabetes Cookbook. Must admit I'm not a fan of this type of dessert but I know others are, so I post for them. Based on metric measurements. Per serving they state 696kj (167cal); 3.6 total fat (1.1 saturated fat); 25.5g carbohydrate,1.7g fibre; low GI."
- Serving Size: 1 (220.1 g)
- Calories 133.8
- Total Fat - 3.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 106.3 mg
- Sodium - 98.7 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 2 g
- Sugars - 16.6 g
- Protein - 7.8 g
- Calcium - 167.1 mg
- Iron - 0.8 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Grease deep 1.5 litre (6 cup ovenproof dish).
Peel, core and quarter apples, cut each quarter into 3mm slices.
Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally.
Combine milk and vanilla bean in medium saucepan; bring to a boil.
Remove from heat; stand, covered, 5 minutes.
Discard vanilla bean.
Meanwhile (while milk stands) cut bread slices into quarters.
Arrange bread and apple in alternate layers (finishing with bread) in dish.
Whisk eggs, cinnamon and nutmeg in medium bowl.
Gradually whisk hot milk mixture into egg mixture.
Pour egg mixture carefully over bread and apple.
Place dish in a large baking dish, add enough boiling water to baking dish to come halfway up side of pudding dish.
Bake uncovered about 1 hour or until set.
Serve with low fat ice cream or cream, if desired.
Tips & Variations
No special items needed.