Saturday, May 2, 2009

Chocolate Bread Pudding

Chocolate Bread Pudding

Submitted by Linda June Fritz

4 cups cubed day-old oatmeal bread
2 cups fat-free milk, scalded
1/4 cup sifted unsweetened cocoa
8 ozs egg substitute
3/4 cup packed brown sugar
2 tsps vanilla extract
1 tsp rum extract

Place bread crumbs in two-quart baking dish coated with cooking spray. Set
aside. In medium bowl, stir together milk and cocoa until the cocoa is
dissolved. Stir in egg substitute, brown sugar and extracts. Pour milk
mixture over bread. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or
until set. Cool on rack 10 minutes. Serve warm.

Serves 8
Exchanges: 2 starch/bread
173 Calories; 1g Fat

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