WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Friday, May 27, 2011

OLD-FASHIONED BREAD PUDDING

While this is not a recipe I would recommend a diabetic have often, it is okay to have as an occasional dessert after a meal containing a good protein source.

2 slices day-old white bread, crust removed
4 slices day-old whole-wheat bread, crust removed
2 tbsp butter, melted
3/4 cup Splenda granular
1 tsp ground cinnamon
1/2 cup seedless raisins
vegetable oil cooking spray
4 eggs, beaten
2 cups 1% milk
1 tsp vanilla extract

Preheat oven to 350 degrees.

Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.

Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the Splenda granular and the cinnamon. Cut each bread slice into quarters and layer with the raisins in the prepared dish. Set aside.

In a bowl, combine eggs, milk, vanilla, and remaining Splenda. Pour the mixture over the bread and raisins.

Place the dish in a baking pan that contains 1-inch hot water. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.