Chocolate Bread Pudding (finsand) Recipe
Yield: 14 Sweet onesRecipe by luhu.jp
Ingredients:
1/2 cup: Chocolate chips,
3 cup: Skim milk,
2: Eggs,
1/2 tsp: Salt,
1/3 cup: Granulated sugar replacement,
2 tsp: Vanilla extract,
8 slice: Dry bread,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp