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Name: Chocolate-Orange Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 tb 2% low-fat milk -; (to 3; 3 tb Unsweetened cocoa powder; 1/3 c Raisins; Grated rind of 1 orange -;; 1/4 ts Salt; 1 c Powdered sugar; Nonstick cooking spray; 1 c Dark brown sugar -; (packed); 1/4 c Unsweetened cocoa powder; 1 oz Semisweet chocolate; grated; 1 ts Vanilla; 1 Loaf French or sourdough; 1 c Liquid fat-free egg; 1/4 c Dark rum; sherry or brandy; Holes of a cheese grater; Fresh or 1/2 tspn dried); 2 cn Evaporated low-fat milk -;

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INGREDIENTS

2 tb 2% low-fat milk -; (to 3
3 tb Unsweetened cocoa powder
1/3 c Raisins
Grated rind of 1 orange -;
1/4 ts Salt
1 c Powdered sugar
Nonstick cooking spray
1 c Dark brown sugar -; (packed)
1/4 c Unsweetened cocoa powder
1 oz Semisweet chocolate; grated
1 ts Vanilla
1 Loaf French or sourdough
1 c Liquid fat-free egg
=== FOR GLAZE ===
=== FOR PUDDING ===
1/4 c Dark rum; sherry or brandy
Holes of a cheese grater
Fresh or 1/2 tspn dried)
2 cn Evaporated low-fat milk -;

Servings

INSTRUCTIONS

To prepare pudding: Preheat oven to 350 degrees. Coat a 13- by 9- by 2-inch pan with cooking spray. Set aside. Cut the crusts off the bread; discard crusts. Cut bread into cubes. Place in a large bowl. In a small bowl, combine raisins and rum; soak for several minutes until the raisins are soft. In another bowl, combine brown sugar, cocoa powder, grated chocolate, evaporated milk, egg substitutes, orange rind, vanilla and salt. Stir well to dissolve sugar. Pour milk mixture over bread cubes; stir well. Add raisin mixture; stir again. Pour into prepared pan; level with a spatula. Bake for 40 to 45 minutes or until pudding is almost set in center. Let cool for 15 to 20 minutes. Pudding can be made up to three days in advance, cooled, covered and refrigerated. When ready to serve, heat covered in the oven for 20 minutes, or until warm. Drizzle with glaze before serving. To prepare glaze: Combine powdered sugar, cocoa powder and milk to make a thick glaze. Drizzle over pudding. Serve warm. Yield: 16 servings. Recipe Source: St. Louis Post-Dispatch - 12-19-1998 By Charlotte Balcomb Lane Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Chocolate-Orange Bread Pudding

2 tb 2% low-fat milk -; (to 3
3 tb Unsweetened cocoa powder
1/3 c Raisins
 Grated rind of 1 orange -;
1/4 ts Salt
1 c Powdered sugar
 Nonstick cooking spray
1 c Dark brown sugar -; (packed)
1/4 c Unsweetened cocoa powder
1 oz Semisweet chocolate; grated
1 ts Vanilla
1 Loaf French or sourdough
1 c Liquid fat-free egg
 === FOR GLAZE ===
 === FOR PUDDING ===
1/4 c Dark rum; sherry or brandy
 Holes of a cheese grater
 Fresh or 1/2 tspn dried)
2 cn Evaporated low-fat milk -;

To prepare pudding: Preheat oven to 350 degrees. Coat a 13- by 9- by  2-inch pan with cooking spray. Set aside. Cut the crusts off the  bread; discard crusts. Cut bread into cubes. Place in a large bowl.  In a small bowl, combine raisins and rum; soak for several minutes  until the raisins are soft. In another bowl, combine brown sugar,  cocoa powder, grated chocolate, evaporated milk, egg substitutes,  orange rind, vanilla and salt. Stir well to dissolve sugar. Pour milk  mixture over bread cubes; stir well. Add raisin mixture; stir again.  Pour into prepared pan; level with a spatula. Bake for 40 to 45  minutes or until pudding is almost set in center. Let cool for 15 to  20 minutes. Pudding can be made up to three days in advance, cooled,  covered and refrigerated. When ready to serve, heat covered in the  oven for 20 minutes, or until warm. Drizzle with glaze before  serving. To prepare glaze: Combine powdered sugar, cocoa powder and  milk to make a thick glaze. Drizzle over pudding. Serve warm. Yield:  16 servings.    Recipe Source: St. Louis Post-Dispatch - 12-19-1998 By Charlotte  Balcomb Lane    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 16 servings

Calories: 32
Calories from Fat: 2 (6%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 70.5mg		2 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 7.4g
Protein 0.4g		1 %
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: 32

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