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Title: Chocolate Bread Pudding Categories: Bread, Chocolate, Desserts, Low-fat Yield: 6 Servings Bread to fill dish 2/3 full 2/3 c Sugar 2 tb Cocoa 2 c Skim milk 2 Eggs; or 4 egg whites 1 ts Vanilla Into a greased 1 or 1 1/2 qt dish - break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk that has been heated. (This helps dissolve the sugar mixture easier.) add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc. Recipe by: Gertrude Ingraham of Westbrook, Me (modified Posted to JEWISH-FOOD digest Volume 98 #004 by Annice Grinberg |