Chocolate Bread Pudding

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 16%
  • Fat: 5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 9.6g
  • Carbohydrate: 50.9g
  • Fiber: 1.6g
  • Cholesterol: 4mg
  • Iron: 2.1mg
  • Sodium: 258mg
  • Calcium: 155mg


  • 2 cups 1% low-fat milk
  • 1 cup egg substitute
  • 3/4 cup Prune Puree
  • 2/3 cup sugar
  • 1/2 cup evaporated skimmed milk
  • 1/3 cup unsweetened cocoa
  • 2 tablespoons margarine, melted
  • 1 teaspoon vanilla extract
  • 6 (3/4-inch-thick) French bread slices, cut into cubes
  • Vegetable cooking spray
  • 4 teaspoons powdered sugar


  1. Combine the first 8 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Stir in bread cubes. Divide mixture evenly among 8 (8-ounce) ramekins coated with cooking spray. Cover and chill 3 hours.
  2. Uncover and bake at 350° for 45 minutes or until pudding is set. Sprinkle with powdered sugar, and serve warm.
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