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 Oxmoor House

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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. 1. Preheat oven to 350°.
  2. 2. Place bread cubes in a large bowl; sprinkle with chocolate minichips.
  3. 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. 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.
  5. carbo rating: 22
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