"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
Cooking Light SEPTEMBER 2006
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.
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