Chocolate-Peanut Butter Bread Pudding

recipe
Bread and pudding are two words you wouldn't normally associate with a low-carb diet, but you can enjoy bread pudding without any guilt if you use a multigrain bread and a calorie-free sweetener.
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Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 236
Caloriesfromfat 0.0 %
Fat 12 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.4 g
Carbohydrate 27.2 g
Fiber 5.1 g
Cholesterol 4 mg
Iron 1.8 mg
Sodium 256 mg
Calcium 127 mg

Ingredients

4 (1-ounce) slices multigrain, low-calorie, high-fiber bread, cut into 1-inch cubes
1/4 cup semisweet chocolate minichips
1 cup fat-free milk
1/4 cup
1/4 cup egg substitute
1/4 cup natural creamy-style peanut butter
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Place bread cubes in a large bowl; sprinkle with chocolate minichips.

3. Combine milk and next 3 ingredients in a blender; process until smooth. Pour milk mixture over bread mixture; stir to coat. Let stand 10 minutes.

4. Transfer mixture to a 1-quart baking dish coated with cooking spray. Bake at 350° for 30 minutes or until pudding is firm. Serve immediately.

carbo rating: 22

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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