Warm Chocolate Bread Pudding
Thursday, December 02, 2004
Points Per Serving: 4
Makes 2 servings
Prep: 20 minutes
Bake: 15 minutes
Cool: 10 minutes
Stand: 10 minutes
INGREDIENTS:
. Nonstick cooking spray
. 1 cup firm-textured white bread cubes (from about 1-1/4 slices of
Italian or sourdough bread)
. 2 tablespoons miniature semisweet chocolate pieces
. 2 tablespoons sugar
. 1/3 cup fat-free milk
. 3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg
. 1/2 teaspoon finely shredded orange peel
. 1/4 teaspoon vanilla
. Sifted powdered sugar or fat-free whipped topping (optional)
DIRECTIONS:
1. Spray two 6-ounce individual souffle dishes or custard cups with
nonstick cooking spray. Divide the bread cubes between the two
souffle dishes or cups.
2. Combine chocolate, sugar, and milk in a small saucepan. Stir over
low heat until the chocolate melts; remove from heat. Beat smooth
with a wire whisk, if necessary.
3. Place egg product or egg in a small bowl; gradually stir in the
chocolate mixture. Add the orange peel and vanilla. Pour mixture
over bread in the two dishes or cups. Press lightly with back of
spoon to be sure all bread cubes are moistened. If desired, desserts
may be covered and refrigerated for 1 to 2 hours before baking.
Uncover before baking.
4. Bake in a 350 degree F oven for 15 to 20 minutes until the tops
appear firm and a knife inserted near the centers comes out clean.
Cool about 10 minutes; serve warm. Top with sprinkles of powdered
sugar or dollops of whipped topping, if desired.
colours fill my life with wonders ♥ @ 11:22 PM