Chocolate bread pudding (hl)

Yield: 8 Servings

Measure Ingredient
4 cups Cubed day-old bread, white raisin sourdough or oatmeal
2 cups Skim milk, scalded
¼ cup Unsweetened dutch processed, sifted, or european-style cocoa
¾ cup Fat-free egg substitute
¾ cup Packed dark brown sugar
1 teaspoon Vanilla
1 teaspoon Brandy or rum, optional
\N \N Confectiones' sugar, optional
\N 1 gram of fat

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

(Courtesy of Prevention's, The Healthy Cook: The UltimateIllustrated Kitchen Guide to Great Low-Fat Food) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD227 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997

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