Loaf Pudding - Low Glycemic Index Recipes
Add this loaf pudding to your low glycemic index recipes collection. I am sure the rest of the family
can also enjoy. Just don't tell them it is also a healthy choice.
1 tbs raisins
4 slices oat bran and honey bread
2 tbsp hazelnut spread
2 eggs, lightly beaten
1/2 tsp ground cinnamon
1/2 cup caster sugar
1 cup low-fat milk
1 tbsp custard powder
Spread the hazelnut spread thickly over 2 slices of the bread.
Sprinkle them with raisins.
Place the other two slices on top to make two sandwiches.
Cut each sandwich into quarters and stand upright in square casserole dish.
Whisk eggs with cinnamon, sugar, and milk.
Pour the mixture over the sandwiches. Distribute the mixture evenly.
Let stand so the bread absorbs the mixture thoroughly.
Place casserole dish into a larger casserole or baking pan with water.
Bake at 400 degrees F for 40 minutes or until custard is set.
1 tbsp rum (optional)
Sprinkle ground nutmeg on top before serving
If you are a fan of cinnamon swirl bread, you can use the 100% whole wheat cinnamon bread with raisins instead,
but go easy on the cinnamon. While oatbran and honey bread is still better for your GI diet, it is OK to
Add hot water into the larger casserole or baking pan until about half way up the
sides of loaf pudding casserole to avoid burning the edges.
Stale bread is better since it will be soaked with the mixture. In fact, if the bread is too fresh, it will not
have the texture you want of the pudding. So do not use light texture breads, get the sturdy ones.
To ensure that the mixture has been absorbed into the sandwiches, let it stand for 20-30 minutes.