Chocolate Bread Pudding Lowfat

Title:
Chocolate Bread Pudding Lowfat

Yield:
8 Servings

Categories:
Chocolate,
Low-Fat,
Puddings




Ingredients:





    12 sl French Bread Slice --


          Good-quality, day-


          Old, or Italian


          Baguette, about 1"


          Thick (3-4 oz total


          Wt)  (1)


 1 1/2    Egg Beaters? 99% Egg


          Substitute -- equiv to 3


          Eggs (2)


 2 1/2 c  Milk, 1% lowfat -- (2.  5)


   1/4 c  Honey -- (3)


     1 ts Vanilla Extract


     2 tb Brandy -- or Kahlua


   1/3 c  Cocoa Powder --


          Dutch-process (4)


     2 ts Cornstarch


       pn Salt






 Last night I finally tried the chocolate bread recipe in "Sweet Nothings"


 and it was GREAT! The only fat comes from that which is in 1/3 C. of cocoa


 powder and the bread. It's supposed to have 3 eggs, but I didn't have any


 eggs so I used substitute instead and it was fine.


 


 Even though I was out of a lot of the ingredients, I managed to make-do


 with what I had on hand. Perhaps it would've been tastier if made exactly


 according to recipe, but as it stands it's pretty damn tasty!


 


 Here's the original unaltered recipe (my alterations are below):


 


 Arrange bread slices, staggering them, in a 12 - 14" long oval gratin dish


 or a 4 C souffle dish.


 


 In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and


 brandy or Kahlua. Sift the cocoa powder, cornstarch, and salt together onto


 the egg mixture, then whisk until thoroughly combined (and your arm will


 probably want to fall off at this point).


 


 Pour the cocoa-egg mixture evenly over the bread slices and let stand until


 all the bread is thoroughly saturated with the custard. Depending upon the


 freshness of the bread (5) and the dish you choose, this could take 1 - 2


 hrs. Bake the pudding in a 325 deg F oven for 40 - 60 min, until it is


 barely firm to the touch but not dry and pulling away from the sides of the


 dish. Serve warm or, alternatively, cover and chill thoroughly before


 serving. 170 calories, 2. 7g fat (6)


 


 1) I didn't have the right bread but I did have some Squaw bread in the


 freezer so I dried it out in the over at a low temperature for about 1/2 an


 hour.


 


 2) I didn't have eggs so I used egg sub.


 


 2.  5) Forgot this one. I didn't have any skim milk on hand so I used a can


 of nonfat evaporated milk and added water to make 2. 5 C.


 


 3) I didn't have any honey so I used corn syrup (a little extra because


 honey is so sweet).


 


 4) You can use unsweetend Herschey's cocoa for it if you don't want to try


 to locate dutch-process. Actually, dutch-processing just leaves more of the


 fat in the cocoa.


 


 5) I broke the bread up into pieces rather than leaving it in slices. I


 figured that would help along the soaking process. I let it soak for 10-15


 min.


 


 6) Probably lots less fat without using real eggs. I estimate 3g from the


 cocoa. At most only 1g or so per serving. -- npm@netcom. com


                         Nancy from San Diego, California Formatted into


 MasterCook II by Reggie Dwork reggie@netcom. com


 


 Recipe By     : Sweet Nothings


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini