Classic Italian Panettone Bread Pudding (diabetic)
Printed from Inclusive Kitchen — Classic Italian Panettone Bread Pudding
Classic Italian panettone bread pudding is a delightful dessert that transforms the traditional holiday bread into a warm, comforting dish. This diabetic-friendly version maintains the essence of the original while making smart swaps to reduce sugar and carbs. The result is a luscious pudding that still boasts the rich flavors of panettone, with hints of citrus and spice, making it a perfect treat for any occasion.
Historically, panettone hails from Milan, Italy, and has been a beloved holiday staple since the 15th century. Traditionally enjoyed during Christmas and New Year, this sweet bread is often filled with candied fruits and nuts. In this recipe, we embrace the spirit of panettone while ensuring that those watching their sugar intake can indulge without guilt. After all, who says dessert can’t be both delicious and sensible?
To prepare this dish, we’ll use sugar substitutes and whole grain bread to keep the carbs in check while still delivering on taste. The creamy custard, infused with vanilla and a touch of almond extract, brings everything together beautifully. Serve it warm with a dollop of sugar-free whipped cream, and you’ll have a dessert that’s sure to impress, even if it’s a little less sweet than its traditional counterpart. Just remember, it’s not the sugar that makes the dessert; it’s the love (and maybe a little bit of butter).
Ingredients
- 8 cups panettone bread
- 2 cups unsweetened almond milk
- 4 large eggs
- 0.5 cups sugar substitute
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup sugar-free whipped cream
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the pudding evenly without burning the top.
- Grease a 9x13-inch baking dish with cooking spray or butter. This will prevent the pudding from sticking and make for easier serving.
- Cut the panettone bread into 1-inch cubes and place them in a large mixing bowl. The cubes should be slightly stale to absorb the custard better.
- In a separate bowl, whisk together the almond milk, eggs, sugar substitute, vanilla extract, almond extract, cinnamon, and nutmeg. Make sure the mixture is well combined and frothy.
- Pour the custard mixture over the cubed panettone, ensuring all pieces are soaked. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
- Transfer the soaked bread mixture into the prepared baking dish, spreading it evenly. This will help it cook uniformly.
- Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Once baked, remove the pudding from the oven and let it cool for about 10 minutes. This cooling time allows the custard to set further.
- Serve warm, topped with sugar-free whipped cream for a delightful finish. The cream adds a nice contrast to the warm pudding.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.
Nutrition (per serving)
- Calories: 180
- Carbs g: 20
- Protein g: 6
- Fat g: 7
- Sugar g: 2
