Chocolate bread pudding lowfat
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Chocolate bread pudding lowfat
  Chocolate    Bread    Pudding    Low Fat  
Last updated 6/12/2012 1:15:09 AM. Recipe ID 44387. Report a problem with this recipe.
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      Title: Chocolate bread pudding lowfat
 Categories: Chocolate, Low-fat/low, Puddings
      Yield: 8 Servings
 
     12 sl French Bread Slice --
           Good-quality, day-
           Old, or Italian
           Baguette, about 1"
           Thick (3-4 oz total
           Wt)  (1)
  1 1/2    Egg Beaters® 99% Egg
           Substitute -- equiv to 3
           Eggs (2)
  2 1/2 c  Milk, 1% lowfat -- (2.  5)
    1/4 c  Honey -- (3)
      1 ts Vanilla Extract
      2 tb Brandy -- or Kahlua
    1/3 c  Cocoa Powder --
           Dutch-process (4)
      2 ts Cornstarch
        pn Salt
 
  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. It's supposed to have 3 eggs,
  but I didn't 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 would've been tastier if
  made exactly according to recipe, but as it stands it's pretty damn
  tasty!
  
  Here's 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 didn't 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 didn't have eggs so I used egg sub.
  
  2.  5) Forgot this one. I didn't 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 didn't have any honey so I used corn syrup (a little extra
  because honey is so sweet).
  
  4) You can use unsweetend Herschey's cocoa for it if you don't 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
  
  




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Recipe ID 44387 (Apr 03, 2005)

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