Chocolate-Peanut Butter Bread Pudding
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.
Yield: 4 servings (serving size: 3/4 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 236
- Calories from fat: 0.0%
- Fat: 12g
- Saturated fat: 3.2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 10.4g
- Carbohydrate: 27.2g
- Fiber: 5.1g
- Cholesterol: 4mg
- Iron: 1.8mg
- Sodium: 256mg
- Calcium: 127mg
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 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
Chocolate-Peanut Butter Bread Pudding Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- DIETARY CONSIDERATION: Diabetic, Low Calorie
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
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Chocolate-Peanut Butter Pudding
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