Articles & Recipes

Southern Pecan Bread Pudding (diabetes-friendly)

December 3, 2018

We reduced the amount of bread from the traditional recipe to keep carbs in check, but the pudding is still wonderfully gooey and deliciously comforting.

Ingredients Makes 9 servings

2 large eggs, separated 2
2 large egg whites 2
Pinch salt Pinch
11⁄2 cups 1% milk 375 mL
7 tbsp liquid honey, divided 105 mL
1 tbsp vanilla extract 15 mL
1 tbsp canola oil 15 mL
1⁄8 tsp ground nutmeg 0.5 mL
3 cups cubed whole-grain bread 750 mL
1⁄4 cup finely chopped pecans 60 mL
1 tbsp bourbon (optional) 15 mL
Pinch ground cinnamon Pinch


  • Prep time: 15 minutes
  • Total time: 50 minutes
  • Preheat oven to 350°F (180°C)
  • Electric mixer
  • 8-inch (20 cm) glass baking dish, sprayed with nonstick cooking spray
  1. In a large bowl, using an electric mixer on high speed, beat the egg whites and salt until stiff, glossy peaks form.
  2. In another bowl, beat the egg yolks with a fork. Add the milk, 3 tbsp (45 mL) honey, vanilla, oil, and nutmeg. Beat to blend. Add the bread and pecans. Press with the back of a fork until the bread absorbs the liquid. Gently pour into the bowl with the beaten whites. Fold to incorporate. Transfer to the prepared baking dish.
  3. Bake in preheated oven for 35 minutes, or until a knife inserted in the center comes out clean. If the top is browning too fast, cover lightly with a sheet of foil.
  4. Meanwhile, in a microwave-safe bowl, combine the remaining honey, bourbon (if using), and cinnamon. Microwave on High for 40 seconds, or until bubbling. Whisk until smooth. Spoon the warm pudding onto dessert plates. Drizzle with the honey mixture.


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