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Mocha Fudge Bread Pudding

Yield 9 servings (serving size: 2/3 cup)
"This bread pudding is best served warm. I put it in the oven just as we are sitting down to dinner so it's done when we're ready for dessert." -Kristin Fontaine, Burlington, VT

Ingredients

  • 1 1/3 cups 1% low-fat milk
  • 1 cup hot strong brewed coffee
  • 1/4 cup packed dark brown sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 2 large egg whites
  • 8 cups (1-inch) cubed white bread (about 10 ounces)
  • Cooking spray
  • 1 1/4 cups semisweet chocolate chips

Nutrition Information

  • calories 282
  • caloriesfromfat 28 %
  • fat 8.7 g
  • satfat 4.6 g
  • monofat 2.7 g
  • polyfat 0.7 g
  • protein 8.1 g
  • carbohydrate 45.6 g
  • fiber 2.1 g
  • cholesterol 2 mg
  • iron 2.5 mg
  • sodium 75 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine low-fat milk, hot coffee, and dark brown sugar in a medium saucepan over medium-high heat; bring to a simmer, stirring until brown sugar dissolves. Remove from heat, and cool to room temperature. Add egg substitute, vanilla extract, salt, and egg whites, stirring with a whisk. Combine egg mixture and bread in a large bowl, tossing gently to coat. Let stand 30 minutes.

  3. Spoon half of bread mixture into an 8-inch square baking dish coated with cooking spray, and sprinkle evenly with chocolate chips. Top chocolate chips with remaining bread mixture. Bake at 350° for 45 minutes or until center is set. Let stand 10 minutes before serving.