Food & Drink

Southern Pecan Bread Pudding

Reprinted with permission from The Diabetes Comfort Food diet by Laura Cipullo, published by Robert Rose Press

Preheat oven to 350 degrees

8 inch glass baking dish, sprayed with non-stick spray


2 large eggs separated

2 large egg whites

Pinch salt

1 ½ cups of one percent milk

7 TBSP liquid honey, divided

1 TBSP vanilla

1TBSP canola oil

1/8 tsp ground nutmeg

3 cups, cubed whole grain bread

¼ cup finely chopped pecans

1 TBSP bourbon (optional)

Pinch, ground cinnamon


In a large bowl, using an electric mixer on high speed beat the egg whites and salt until stiff glossy peaks form.

In another bowl, beat the egg yolks with a fork. Add the milk, 3 TBSP of the honey, the vanilla, oil and nutmeg. Beat to blend. Add the bread and the pecans. Press with the back of a fork until the bread absorbs the liquid. Gently pour into the bowl with the beaten egg whites. Fold to incorporate. Transfer to the prepared baking dish.

Bake in the 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.

Meanwhile, in a microwave safe bowl, combine the remaining honey, the bourbon (if using) and the cinnamon. Microwave on high for forty seconds or until bubbling. Whisk until smooth.

Spoon the warm pudding onto dessert plates and drizzle the honey mixture over each serving.