Diabetic Mango Bread Pudding

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F
  • Working over a bowl to catch any juices, peel and pit mango.
  • Chop mango flesh.
  • In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
  • In a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
  • In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango.
  • In a steady stream, whisk in hot milk.
  • Pour mixture over the bread cubes.
  • Let stand for 5 minutes until liquid is absorbed.
  • (Recipe may be made ahead up to this point, covered, and refrigerated.)
  • Sprinkle top of pudding with granulated sugar and dot with margarine.
  • Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
  • Serve warm.
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