Chocolate bread pudding
14 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chocolate chips; |
| 3 | cups | Skim milk; |
| 2 | Eggs; | |
| ½ | teaspoon | Salt; |
| ⅓ | cup | Granulated sugar replacement |
| 2 | teaspoons | Vanilla extract; |
| 8 | slices | Dry bread; |
Directions
Melt the chocolate chips in 1 cup of the skim milk over medium heat.
Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add salt, sugar replacement and vanilla extract. Beat well. Stir egg mixture into chocolate/milk mixture. Trim crust from bread and cut into slices into small cubes. Drop cubes into greased 1½-qt casseole or baking dish. Pour chocalate mixture over the bread cubes; be sure to saturate all the cubes. Set casserole in pan of hot water.
Bake at 350 degrees for 1 hour or until pudding ic completely set.
Serve warm or cold. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master