Chocolate Bread Pudding

[Guest guest]

Chocolate Bread Pudding (Low Fat)

 

1 nonstick spray

3/4 C. unsweetened cocoa powder

1 3/4 c sugar

3 c nonfat milk

1 lb day old bread with crusts

1 removed, torn into pieces

1 tbl vanilla

1 egg

2 egg whites

1 tsp cinnamon

1/2 tsp salt

1 tsp finely grated orange peel

 

Preheat oven to 375 degrees. Spray a loaf pan with nonstick spray and

dust with cocoa powder. Combine cocoa and 3/4 c sugar with milk in a

saucepan. Cook over medium low heat until dissolved. Cool. Pour over

bread and soak until bread absorbs mixture. Combine vanilla, egg and

egg whites, cinnamon, remaining sugar, salt and orange peel. Place one

layer of bread in loaf pan. Pour a little of the egg mixture over.

Continue placing bread and egg mixture in loaf pan until pan is

filled. Pour remaining egg mixture over the top and bake for 45

minutes to 1 hour, or until crusty on top, puffy, and set in the

middle. Let cool slightly and serve warm or cold. Some liquid will

settle in bottom of pan. Per 4 oz serving: 208 calories, 2 g total

fat Yield: 7 servings

 

 

 

 

 

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