Chocolate Bread Pudding Classic
INGREDIENTS:
4 c Cubed day-old bread, white
-raisin sourdough or oatmeal
2 c Skim milk, scalded
1/4 c Unsweetened dutch processed,
-sifted, or european-style
-cocoa
3/4 c Fat-free egg substitute
3/4 c Packed dark brown sugar
1 ts Vanilla
1 ts Brandy or rum, optional
Confectiones' sugar,
-optional
4 c Cubed day-old bread, white
-raisin sourdough or oatmeal
2 c Skim milk, scalded
1/4 c Unsweetened dutch processed,
-sifted, or european-style
-cocoa
3/4 c Fat-free egg substitute
3/4 c Packed dark brown sugar
1 ts Vanilla
1 ts Brandy or rum, optional
Confectiones' sugar,
-optional
Preheat the oven to 350 degrees fahrenheit. Coat a 2-quart no-stick baking dish with no-stick spray. Place the bread cubes in the prepared baking dish and set aside. In a medium bowl, stir together the milk and cocoa is dissolved. Stir in the egg substitute, brown sugar, vanilla and brandy or rum (if using). Pour the milk mixture over the bread. Bake for 35 minutes to 40 minutes, or set until set. Cool on a wire rack for 10 minutes. Lightly dust the top with confectioners' sugar (if using). Serve warm.
Yield: Makes 8 servings.
Nutritional Information per serving:
156 calories
1 gram of fat
(Courtesy of Prevention's, The Healthy Cook: The UltimateIllustrated Kitchen Guide to Great Low-Fat Food)
Yield: Makes 8 servings.
Nutritional Information per serving:
156 calories
1 gram of fat
(Courtesy of Prevention's, The Healthy Cook: The UltimateIllustrated Kitchen Guide to Great Low-Fat Food)