Simple Bread-and-Milk Pudding (Budget, Type-2 Diabetic–Friendly)

Instructions

1. 1

   Preheat oven to 350°F (175°C) or use a covered skillet on low heat if no oven.

2. 2

   Place bread cubes in an ovenproof dish (about 6x6–8x8 inch) or a shallow pan.

3. 3

   Warm milk gently (do not boil) and stir in sugar and salt until dissolved. Add cinnamon/vanilla if using.

4. 4

   Pour milk evenly over bread, pressing bread down so it soaks. Let sit 10–15 minutes.

5. 5

   If baking: bake 25–30 minutes until top is set and lightly browned. If stovetop: cover and cook on lowest heat 12–18 minutes until set, checking to avoid scorching.

6. 6

   Let cool slightly and serve warm or chilled. Divide into 2 small portions to reduce carb load.

7. 7

   Mild, milky sweetness; optional cinnamon adds warmth. Keeping portion small and sugar minimal reduces glycemic impact.

8. 8

   Recipe makes 2 small servings.

9. 9

   Use small portions (recipe split into 2) to limit carbohydrate load. If possible, reduce sugar to 1 tsp or replace with a nonnutritive sweetener. Adding any protein or fiber you have (e.g., a spoon of peanut butter, a sprinkle of oats) will help blunt glucose rise.