Apple Bread Pudding (Diabetic)

"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."
photo by dizzydi photo by dizzydi
photo by dizzydi
Ready In:
1hr 30mins




  • Preheat oven to 160 degree celsius (140 degrees for fan forced).
  • 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.

Questions & Replies

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  1. Hmmm ! a delicious wintery pudd that warms you nicely on a cold winters night. I used a new Cranberry fruit bread available and the flavours all blended very well together. Will make again.
  2. I made this as a brekky treat using some leftover coffee date bread, made for a lovely brekky with some vanilla yoghurt. Thanks Pat!
  3. Good pud ! As it is a little cooler I decided to use my glut of apples and glut of bread - courtesy of DD having a part time job at Bakers Delight !! All went well - I only wished I had whipped cream to go with it and not low fat yoghurt !!
  4. This was great! I made it for a elderly Mexican Gentleman that did not like "Canadian Food" I used raisin bread and added a small amount of candied fruit. I too used vanilla instead of the bean. The verdict from Mexico was !Rico!.
  5. This was dessert tonight. I used a 1/2 TBS of Splenda Brown Sugar and 2 TBS of regular Splenda. To be honest I added 1/2 a tsp of vanilla extract to the milk after removing the vanilla bean as I felt that it really didn't impart very much flavor which was a disappointment. Loved the use of fruit bread here. I made it yesterday and rewarmed it tonight (these puddings are always better the next day) and served it with Recipe #200027. My guests, two of whom are diabetic, loved it.


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