Free Recipe Chocolate Bread Pudding Lowfat
Recipe Type: Free Chololate Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Chocolate Bread Pudding Lowfat Recipe
12 sl French Bread Slice —
Good-quality, day-
Old, or Italian
Baguette, about 1
Thick (3-4 oz total
Wt) (1)
1-1/2 Egg Beaters® 99% Egg
Substitute — equiv to 3
Eggs (2)
2-1/2 c Milk, 1% lowfat — (2. 5)
1/4 c Honey — (3)
1 ts Vanilla Extract
2 tb Brandy — or Kahlua
1/3 c Cocoa Powder —
Dutch-process (4)
2 ts Cornstarch
pn Salt
Chocolate Bread Pudding Lowfat Preparation
Last night I finally tried the chocolate bread recipe in Sweet Nothings and it was GREAT! 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! Here’s the original unaltered recipe (my alterations are below): Arrange bread slices, staggering them, in a 12 – 14 long oval gratin dish or 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 arm will 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 hrs. Bake the pudding in a 325 deg F oven for 40 – 60 min, 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. 170 calories, 2. 7g fat (6) 1) I didn’t have the right bread but I did have some Squaw bread in the freezer so I dried it out in the over at a low temperature for about 1/2 an hour. 2) I didn’t have eggs so I used egg sub. 2. 5) Forgot this one. I didn’t have any skim milk on hand so I used a can of nonfat evaporated milk and added water to make 2. 5 C. 3) I didn’t have any honey so I used corn syrup (a little extra because honey is so sweet). 4) You can use unsweetend Herschey’s cocoa for it if you don’t want to try to locate dutch-process. Actually, dutch-processing just leaves more of the fat in the cocoa. 5) I broke the bread up into pieces rather than leaving it in slices. I figured that would help along the soaking process. I let it soak for 10-15 min. 6) Probably lots less fat without using real eggs. I estimate 3g from the cocoa. At most only 1g or so per serving. — npm@netcom. com Nancy from San Diego, California Formatted into MasterCook II by Reggie Dwork reggie@netcom. com Recipe By : Sweet Nothings From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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