Low-Fat Chocolate Bread Pudding
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Ingredients
| 12 slices | French Bread, day-old, or | | Italian baguette, about 1-inch thick | | 3 | eggs, egg substitute equivalent | | 2-1/2 cup | low-fat milk | | 1/4 cup | honey | | 1 tsp. | vanilla extract | | 2 tbsp. | Brandy or | | Kahlua | | 1/3 cup | cocoa powder | | 2 tsp. | cornstarch | | 1 dash | salt |
0 Recipe Reviews
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Instructions
Arrange bread slices, staggering them, in a 12-14-inch long oval gratin dishor a 4 C souffle dish. In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and brandy or Kahlua. Sift the cocoa powder, cornstarch, and salt together onto the egg mixture, then whisk until thoroughly combined (and your armwill probably want to fall off at this point). Pour the cocoa-egg mixture evenly over the bread slices and let stand until all the bread is thoroughly saturated with the custard. Depending upon the freshness of the bread (5) and the dish you choose, this could take 1 - 2 hours. Bake the pudding in a 325°F oven for 40 - 60 minutes, until it is barely firm to the touch but not dry and pulling away from the sides of the dish. Serve warm or, alternatively, cover and chill thoroughly before serving.
Author's Comments
The only fat comes from that which is in 1/3 C. of cocoa powder and the bread. It's supposed to have 3 eggs, but I didn't have any eggs so I used substitute instead and it was fine. Even though I was out of a lot of the ingredients, I managed to make-do with what I had on hand. Perhaps it would've been tastier if made exactly according to recipe, but as it stands it's pretty damn tasty!
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