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sweet option

H

Horatiu Trusca

Newbie
Hello, I am a type 2 diabetic, under treatment with metformin, sometimes with high blood sugar levels. I want to ask if brad and butter pudding is a sweet option, even if it is made with brown bread and sweetener. Or is it better to avoid it?
 
Horatiu Trusca said:
Hello, I am a type 2 diabetic, under treatment with metformin, sometimes with high blood sugar levels. I want to ask if brad and butter pudding is a sweet option, even if it is made with brown bread and sweetener. Or is it better to avoid it?
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Hi and welcome.

Of course its an option, everything is, and ultimately what you want (I think) is to be able to make an informed decision about whether you should eat it or not. My understanding is that B&B pudding is usually made with bread and raisins/dried fruit and sugar, and eaten with custard. For me, even if you replace the sugar with sweetener, that is just way too much carbohydrate. I find that brown versus white bread makes absolutely no difference to the carb/glucose impact.

Personally, I've never tested how I react to a bread and butter pudding because given the way I react to smaller quantities of similar puddings or bready things, it's not worth it. But you could find out for yourself by testing before you eat and then two hours later. If you're within 2mmol/l of the starting figure, and not above 8mmol/l, you handled it OK. Otherwise, there is too much carb/glucose for your system to cope with.
 
If you’re making it yourself you can cut down on the bread, sugar and dried fruit and step up the egg mixture, to cut down the carbs. Maybe consider making an individual portion?
If somebody else is making it/has made it, then a small portion?
Well that’s this evening’s pudding sorted out!
 
Horatiu Trusca said:
Hello, I am a type 2 diabetic, under treatment with metformin, sometimes with high blood sugar levels. I want to ask if brad and butter pudding is a sweet option, even if it is made with brown bread and sweetener. Or is it better to avoid it?
Click to expand...
Not an option for me as I don't eat grain, but a 'mug cake' using coconut and almond flour seems fine.
 
I’ve often thought about trying to make a low carb version of bread and butter pudding. Never done it yet but I’d use low carb bread, sweetener, and custard made from cream, eggs, vanilla and sweetener. The dried fruit bit is where I get stuck, though may be a small amount sprinkled throughout a whole pudding wouldn’t add many carbs to one portion?
 
Rachox said:
Ah they’ve avoided the issue of the dried fruit by omitting it!
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You could maybe add a few fresh berries I suppose, that would make it a bit wetter. I may try to make it with some low carb bread for Easter rather than the low carb crumble I usually make.

I haven’t much of a sweet tooth so desserts for me are usually only high days & holidays, I report back if I do make it
 
Horatiu Trusca said:
Hello, I am a type 2 diabetic, under treatment with metformin, sometimes with high blood sugar levels. I want to ask if brad and butter pudding is a sweet option, even if it is made with brown bread and sweetener. Or is it better to avoid it?
Click to expand...
No, definitely not an option for me. I eat Low Carb high protein. That would shoot my BG’s up. Bread is high carb, I do eat a little home made. Bread n butter pudding has far to higher carbs with the bread, sugar and even the dried fruit
 
Ok so today I made a low carb bread & butter pudding using seriously low carb low carb not cross bun. @Rachox you might like this

It was fairly successful but a tiny bit eggy, if I made it again I would probably soak for a couple of hours, it behaves differently to ordinary bread. Also even though I don’t have a sweet tooth I would add a bit more sweetener, it’s one of those things that just have to be sweet, but it was good with some fresh double cream

It mage 2 good portions or 3 smaller ones depending on your appetite
5g carb for the whole thing

Just my own throw it in recipe
I low carb not cross bun
For the custard

I medium egg
40ml single cream
Half tablespoon milk, - you need this to loosen the custard otherwise it’s too thick to soak into the bread, if I make it again I would probably add 1 tablespoon not 1/2
Sweetener to taste
Sprinkle of mixed spice & cinnamon
Butter as needed

I sliced up the bun then buttered either side, mix the custard and pour on and let sit for a while, I cooked it in the air fryer 15 minutes on 175deg with lid on and then 5 more minutes without lid to crisp the top



Pen for scale
 
Thanks for the tag @lovinglife . That sounds delicious. Do you know if SRSLY do not cross buns all year, or just at Easter? If they don’t I reckon their fruit loaf would work too.
 
Rachox said:
Thanks for the tag @lovinglife . That sounds delicious. Do you know if SRSLY do not cross buns all year, or just at Easter? If they don’t I reckon their fruit loaf would work too.
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Not sure, I think they do but yes the fruit loaf would work just as well if not better, less crust more “bread” I made hubby a normal one same as mine only I used 2 slices of fruit & cinnamon bread
 
chiefsub68 said:
Do you have a recipe for mug cake please?
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Hi @chiefsub68

I use the one below, very versatile, add sweetener to your taste if you want a sweet one, for sweet you can add some combinations - a few berries, high content cocoa powder, vanilla extract, not essence as that’s just burnt sugar and is high in carbs extract is best.

If using it for savoury you can add cheese, chilli flakes, herbs & spices etc

I’ve used this recipe with various additions as a pudding, a scone for some low carb jam & cream, as bread for a sandwich - added savoury ones at the last minute to a casserole as a dumpling. Your imagination is the only limitation

=======================
3 tablespoons Almond flour
Half teaspoon Baking Powder
1 egg
1 Tablespoon Butter

Mix ingredients. (I melt the butter first) Pour into mug or plastic or glass container. Microwave for 90 seconds.

And that’s it!
 
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