Say “bread pudding” and people will come running, especially when you serve up this dandy concoction of a generations old favorite.  Even if bread pudding was not in your family’s recipe rotation growing up, there’s no better time than now to mingle it into yours.

If you need a bit of sweetness to top off your meal or as a snack, try out this cinnamon bread pudding snack.  Properly portioned in a paper baking cup, this takes a decadent classic and turns it into a sweet sensation that’s diabetes-friendly and the perfect ending to any meal or for that feels-like-indulgent snack.

I couldn’t believe how simple and easy this recipe was to make.  And the taste?  Oh my!  I wasn’t sure what to expect but it surpassed all my expectations. This bread pudding is blessed with a subtle hint of cinnamon, the soft, moist bread and when eaten straight from the oven, so warm and wonderful. Low carb, low calorie, this bread pudding is just the right amount to satisfy your sweet tooth.  You and your family will love it – guaranteed!

Photo taken by Cheryl Mussatto

Cinnamon Bread Pudding Snacks – makes 12 servings (serving size – 1 snack cup)

Nutrition per serving: Calories – 72; Carbohydrates – 12 grams; Protein – 2 grams; Fat – 4 grams; Saturated Fat – 1 gram; Sodium – 93 milligrams; Fiber 0 grams.


1 ¼ cups milk

2 eggs or ½ cup cholesterol-free egg substitute

1/3 cup sugar

1 teaspoon vanilla

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

4 cups of ½ inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)

1 tablespoon margarine or butter, melted


  1. Preheat oven to 350 degrees F. Line 12 medium-size muffin cups with paper baking cups.
  2. Combine milk, eggs or egg substitute, sugar, vanilla, salt, nutmeg, and cinnamon in medium bowl. Mix well. Add bread, mix until well moistened.  Let stand at room temperature for 15 minutes.
  3. Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.
  4. Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove snacks immediately to a wire rack to cool completely.

Note: Snacks will puff up in the oven and fall slightly upon cooling.

Categories: Recipes


Cheryl Mussatto

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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