Monday, December 30, 2013

Celebrating Change with Chocolate Bread Pudding!

Okay so it's been awhile. To my 142 followers, thank you so much for not "unfollowing" me despite the fact that I haven't posted since March.

All I can say is, it's been a heck of a year! So many changes I have barely had time to think, let alone write.

The biggest changes are as follows, and these are in no particular order . . .

I met and fell in love with the man of my dreams.
I was diagnosed with type 2 diabetes.
I took a part time job as the principal cookie baker for a gluten-free bakery.
My new love and I bought a house together and combined households after knowing each other about 10 months!

How crazy is that?! 

I have so much to share about my journey over the last few months but since getting diagnosed with diabetes is one of the biggest changes I've been coping with, I thought my first post should be my latest recipe adaptation.

So, if you are type 2 diabetes, and you've been looking for a holiday--or any day really--dessert to serve, try my . . .

Chocolate Bread Pudding
adapted from Alton Brown's Chocolate Bread Pudding Recipe 

2 large eggs
2 egg yolks
1/3 cup Splenda
1/4 cup cocoa powder
2 tablespoons Stevia Blend
1 1/2 cups half-n-half
1 to 1 1/2 cups whole milk
1 ounce strong coffee or espresso
1 tablespoon vanilla extract
1 tablespoon unsalted butter, melted
10 ounces stale high fiber bread, or about 8 or 9 slices
3 ounces bittersweet chocolate, preferably 72-85% cacao, broken into 1/2 inch pieces

Alton Brown makes all this in a blender and I thought that worked really well. First the eggs, then the sweeteners and cocoa, then the milk, coffee and vanilla. Blend each ingredient for a short time as you go. It only takes a few seconds for each ingredient so it's really a low-fuss dish. I used leftover coffee and I thought it turned out really good. The darker the chocolate, the less sugar in it, so stick with a 72% to 85% cacao and you should be able to keep the overall sugar content low in this dish.

My recipe is for a medium size bread pudding in a deep glass 9 inch casserole. I buttered the dish, threw the bread in it, tossed the chocolate pieces on the top and then poured the egg mixture over the whole thing. Then I refrigerated it for 8 hours. The bread really was stale so refrigerating allows the bread to soak up the egg mixture.

Then it goes in the oven for about 45 minutes at 325 degrees F.

Alton Brown instructs that you spritz the thing with melted butter and then stick it under the broiler for a couple seconds. I found this step totally unnecessary and burdensome. I ain't got all day to stand around watching things in the broiler. I served this with a brunch and I had a frittata to worry about. So at the last minute, we whipped up some fresh whipped cream with a little bit of Stevia Blend to serve with the bread pudding.

And let me just say . . . OMG this was so stinkin' good! I've been experimenting with a variety of desserts that are low in glycemic load, but this one turned out FAN-FRIGGIN-TASTIC!!


1. I am not a doctor, nurse, or nutritionist. I manage my type 2 diabetes (which, btw, was really bad because I had an A1C test that put me at 12.2!!) completely by diet.

2. The high fiber bread in this bread pudding recipe is no sugar added 100% whole wheat high-fiber store-bought bread that anyone can find in the grocery store. These are breads I've been eating for awhile so I know they do not make my glucose spike significantly.

3. There is lots of info about artificial sweeteners, but from what I have read, Splenda and Stevia do not increase glucose levels. The Stevia Blend, however, has sugar in it, so I use it sparingly as a flavor enhancer, not as the primary sweetener. Since it has sugar in it, it could affect glucose levels if you used a lot of it.

4. I check my glucose level 2 and 3 hours after eating one of my recipe adaptations, just as I did with this one. Two hours after I ate the bread pudding, my glucose level was at 127, which means there wasn't a significant spike and I was back down within a reasonable amount of time after eating.

I hope to write more about my journey over the last year, sharing low glycemic load recipes I've either found or created, maybe sharing some pics of our new home and getting back to some crafting and jewelry-making. 

I'm celebrating change with the following leading ladies:

Our Delightful Home Show Me What You Got Linky
Skip to My Lou Made by You Monday
Boogieboard Cottage Masterpiece Monday