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Name: Chocolate Bread Pudding Lowfat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: pn Salt; Thick (3-4 oz total; Dutch-process (4); Old, or Italian; Baguette, about 1"; Wt) (1); Substitute -- equiv to 3; 1 ts Vanilla extract; 1/3 c Cocoa Powder --; 2 ts Cornstarch; 2 1/2 c Milk, 1% lowfat -- (2. 5); Good-quality, day-; 1 1/2 Egg Beaters? 99% Egg; 1/4 c Honey -- (3); 12 sl French Bread Slice --; Eggs (2); 2 tb Brandy -- or Kahlua

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INGREDIENTS

pn Salt
Thick (3-4 oz total
Dutch-process (4)
Old, or Italian
Baguette, about 1"
Wt) (1)
Substitute -- equiv to 3
1 ts Vanilla extract
1/3 c Cocoa Powder --
2 ts Cornstarch
2 1/2 c Milk, 1% lowfat -- (2. 5)
Good-quality, day-
1 1/2 Egg Beaters? 99% Egg
1/4 c Honey -- (3)
12 sl French Bread Slice --
Eggs (2)
2 tb Brandy -- or Kahlua

INSTRUCTIONS

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. Its supposed to have 3 eggs, but I didnt 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 wouldve been tastier if made exactly according to recipe, but as it stands its pretty damn tasty! Heres 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 didnt 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 didnt have eggs so I used egg sub. 2. 5) Forgot this one. I didnt 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 didnt have any honey so I used corn syrup (a little extra because honey is so sweet). 4) You can use unsweetend Herscheys cocoa for it if you dont 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

NOTES

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Chocolate Bread Pudding Lowfat

pn Salt
 Thick (3-4 oz total
 Dutch-process (4)
 Old, or Italian
 Baguette, about 1"
 Wt)  (1)
 Substitute -- equiv to 3
1 ts Vanilla extract
1/3 c Cocoa Powder --
2 ts Cornstarch
2 1/2 c Milk, 1% lowfat -- (2.  5)
 Good-quality, day-
1 1/2 Egg Beaters? 99% Egg
1/4 c Honey -- (3)
12 sl French Bread Slice --
 Eggs (2)
2 tb Brandy -- or Kahlua

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. Its supposed to have 3 eggs, but I didnt 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 wouldve been tastier if made exactly  according to recipe, but as it stands its pretty damn tasty!    Heres 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 didnt 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 didnt have eggs so I used egg sub.    2.  5) Forgot this one. I didnt 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 didnt have any honey so I used corn syrup (a little extra because  honey is so sweet).    4) You can use unsweetend Herscheys cocoa for it if you dont 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

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 8 Servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 1.4mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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