Mocha Fudge Bread Pudding

"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

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 28%
  • Fat: 8.7g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.1g
  • Carbohydrate: 45.6g
  • Fiber: 2.1g
  • Cholesterol: 2mg
  • Iron: 2.5mg
  • Sodium: 75mg
  • Calcium: 72mg

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

  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.
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