Diabetic Mango Bread Pudding

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 large ripe mango, about 12 ounces
• 2 cups french bread, cubed into 1 inch cubes
• 10 ounces evaporated skim milk
• 1/3 cup liquid egg substitute
• 1/4 cup splenda granular (sugar substitute)
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 tablespoon granulated sugar
• 1/2 tablespoon reduced-calorie margarine

Recipe

• 1 preheat oven to 375°f
• 2 working over a bowl to catch any juices, peel and pit mango.
• 3 chop mango flesh.
• 4 in a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
• 5 in a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
• 6 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.
• 7 in a steady stream, whisk in hot milk.
• 8 pour mixture over the bread cubes.
• 9 let stand for 5 minutes until liquid is absorbed.
• 10 (recipe may be made ahead up to this point, covered, and refrigerated.)
• 11 sprinkle top of pudding with granulated sugar and dot with margarine.
• 12 bake until set and top is crisp and golden brown, about 30 to 35 minutes.
• 13 serve warm.