Low-Fat Chocolate Bread Pudding

Name: Low-Fat Chocolate Bread Pudding
Ingredients: 12 slices French Bread, day-old,; Italian baguette, about 1-inch thick; 3 eggs, egg substitute equivalent; 2-1/2 cup low-fat milk; 1/4 cup honey; 1 tsp. vanilla extract; 2 tbsp. Brandy; Kahlua; 1/3 cup cocoa powder; 2 tsp. cornstarch; 1 dash salt

11 ingredients

7 steps

Ingredients

12 slices French Bread, day-old,
Italian baguette, about 1-inch thick
3 eggs, egg substitute equivalent
2-1/2 cup low-fat milk
1/4 cup honey
1 tsp. vanilla extract
2 tbsp. Brandy
Kahlua
1/3 cup cocoa powder
2 tsp. cornstarch
1 dash salt

Directions

1

Arrange bread slices, staggering them, in a 12-14-inch long oval gratin dishor a 4 C souffle dish.
2

In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and brandy or Kahlua.
3

Sift the cocoa powder, cornstarch, and salt together onto the egg mixture, then whisk until thoroughly combined (and your armwill probably want to fall off at this point).
4

Pour the cocoa-egg mixture evenly over the bread slices and let stand until all the bread is thoroughly saturated with the custard.
5

Depending upon the freshness of the bread (5) and the dish you choose, this could take 1 - 2 hours.
6

Bake the pudding in a 325F oven for 40 - 60 minutes, until it is barely firm to the touch but not dry and pulling away from the sides of the dish.
7

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