Sugar-free Chocolate Bread Pudding
- Minutes to Cook:
- Number of Servings: 9
Ingredients
6 large Eggs12 oz (1 can) Evaporated Skim Milk1 Cup Syrup recipe (see below)9 slices White Bread, cubed2 Cups Cool Whip LiteSyrup1/2 Cup Unsweetened Cocoa Powder1/2 tsp Cinnamon1 1/4 Cup Water1 tsp Vanilla extract1/2 Cup Splenda
Syrup
In a heavy saucepan, combine cocoa, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly and stir in vanilla and Splenda (adjust to taste)
In large bowl, combine eggs, milk and syrup. Gently add bread. Let stand for 15 minutes or until bread is softened.
Transfer to greased 8-inch baking dish.
Bake 350F oven for 30 minutes or until knife inserted near center comes out clean.
Serve warm with 1 serving of Cool Whip Lite topping.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user SPUTNIK1955.
In a heavy saucepan, combine cocoa, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly and stir in vanilla and Splenda (adjust to taste)
In large bowl, combine eggs, milk and syrup. Gently add bread. Let stand for 15 minutes or until bread is softened.
Transfer to greased 8-inch baking dish.
Bake 350F oven for 30 minutes or until knife inserted near center comes out clean.
Serve warm with 1 serving of Cool Whip Lite topping.
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user SPUTNIK1955.
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 5.8 g
- Cholesterol: 123.3 mg
- Sodium: 258.7 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.3 g
- Protein: 9.7 g
Member Reviews