Chocolate Bread Pudding
Yield: 14 sweet ones
1/2 c Chocolate chips; 1/3 c Granulated sugar replacement
3 c Skim milk; 2 ts Vanilla extract;
2 Eggs; 8 sl Dry bread;
1/2 ts Salt;
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 1 1/2-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 OBrion and her Meal Master
441/2 c Chocolate chips; 1/3 c Granulated sugar replacement
3 c Skim milk; 2 ts Vanilla extract;
2 Eggs; 8 sl Dry bread;
1/2 ts Salt;
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 1 1/2-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 OBrion and her Meal Master
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