"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
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)
1 1/4 cups semisweet chocolate chips
How to Make It
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.
Flavor was great! I had never had bread pudding before and was happy with the results. I did not have egg substitute, so I used 2 large eggs. I did add a 1/2t cinnamon and garnished with fresh whip cream. Great way to use up leftover, stale bread. I served this as a dessert but it would be a good, decadent breakfast treat.
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