Chocolate Bread Pudding
Verified by stevemur
Chocolate Bread Pudding Preparation
In medium saucepan, heat 1/2 C. soymilk, to nearly boiling. Remove from heat and add cocoa, whisking until lumps disappear. Add remaining soymilk, whisking to combine. Place bread pieces in large bowl and pour cocoa and soymilk mixture over the top, stirring with a spatula until bread is completely moistened. Set aside for 30 minutes. In small bowl, pour brandy over cherries and set aside until cherries have plumped, about 30 minutes. In food processor, pur?e bananas with sugar, cinnamon, vanilla, and salt. Pour banana mixture over bread mixture; add cherries and brandy, and stir to combine evenly. Spread pudding into 9" square baking dish, in an even layer. Bake at 350 degrees on center rack until pudding is set and firm to touch, about 25-30 minutes. Cool slightly before cutting. Makes 8 servings of 252 calories and 2 grams fat each. Brandy Topping: In food processor, combine all ingredients. Process to blend, scraping sides as needed, until smooth. Store, refrigerated, in a tightly covered container for 2-3 days. Makes 1 1/4 C. of 27 calories and 1 gram fat per 2 Tablespoons. From Veggie Life Magazine, January, 1998. Posted to fatfree digest by Sheri Slattery
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Chocolate Bread Pudding. Be the first to review it!
There are no tags on this recipe. Log in to add tags.