Mocha Fudge Bread Pudding

Mocha Fudge Bread Pudding Recipe
"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

Yield:

9 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Kristin Fontaine, Burlington, Vermont,

Cooking Light

September 2006
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