 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Holy deliciousness. That is all I can say. (The recipe is relatively low in fat, but I added how to make a delicious caramel sauce to accompany this if your heart desires) Ingredients:
9 cups french bread, cut into 1 in. cubes |
1/2 cup splenda granular, sugar substitute |
1/4 cup baking cocoa |
1 tablespoon instant coffee |
4 egg whites |
1/3 cup water |
2 (12 ounce) cans fat-free evaporated milk, divided |
2 teaspoons vanilla |
Directions:
1. Places bread cubes in a greased 2 qt baking dish. Combine sugar, cocoa and coffee in a small bowl.
2. Beat egg whites, 2 2/3 cups evaporated milk, vanilla, and water until well blended then stir into sugar mix.
3. Pour over bread, pressing bread into milk mix.
4. Bake at 350 degrees F for 50-55 minutes.
5. **If you'd like you can make a caramel sauce for this by combining 2/3 cup brown sugar, 1/4 cup light butter and 1 tbsp light corn syrup in a saucepan and cook over med-low heat for 2-3 minutes. Then you can take the remaining evaporated milk and stir that in-bring to a boil and cool for 1 minutes. Serve on top of the bread pudding.
|
|