Chocolate Bread Pudding

Prep Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients

  • Vegetable oil cooking spray
  • 2 1/2 cups skim milk
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 egg
  • 1/2 cup fat free egg substitute
  • 2 teaspoons vanilla extract
  • 5 cups cubed day-old Italian bread
  • 2 teaspoons cinnamon
  • 1/4 cup raspberry jam, melted
  • 2 tablespoons chopped pecans
  • 1/4 cup miniature chocolate chips

Instructions

Preheat oven to 350°F.

Spray a 13 x 9-inch baking dish with cooking spray. In a large bowl, whisk together milk, sugar, cocoa, egg, egg substitute and vanilla. Add bread cubes, cover with plastic wrap and let stand until bread is soaked through, about 30 minutes. Spoon mixture into prepared baking dish. Bake until pudding is set and lightly golden on top, 25 to 30 minutes.

Remove from oven and drizzle with raspberry jam, and sprinkle with pecans and chocolate chips. Bake an additional 5 minutes. Serve warm.


Yield: 12 servings

Nutritional Info

  • Calories = 181
  • Fat = 3 gm
  • Saturated Fat = 1 gm
  • Cholesterol = 19 mg
  • Sodium = 168 mg
  • Carbohydrate = 33 gm
  • Fiber = 1 gm
  • Protein = 6 gm

Food exchanges: 2 starch, ½ fat