Mocha Fudge Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This bread pudding is best served warm. I put it in the oven just as we are sitting down to dinner so it's done when we're ready for dessert. -Kristin Fontaine, Burlington, VT Ingredients:
1 1/3 cups 1% low-fat milk |
1 cup hot strong brewed coffee |
1/4 cup packed dark brown sugar |
1/2 cup egg substitute |
1 teaspoon vanilla extract |
dash of salt |
2 large egg whites |
8 cups (1-inch) cubed white bread (about 10 ounces) |
cooking spray |
1 1/4 cups semisweet chocolate chips |
Directions:
1. Preheat oven to 350°.
2. Combine low-fat milk, hot coffee, and dark brown sugar in a medium saucepan over medium-high heat; bring to a simmer, stirring until brown sugar dissolves. Remove from heat, and cool to room temperature. Add egg substitute, vanilla extract, salt, and egg whites, stirring with a whisk. Combine egg mixture and bread in a large bowl, tossing gently to coat. Let stand 30 minutes.
3. Spoon half of bread mixture into an 8-inch square baking dish coated with cooking spray, and sprinkle evenly with chocolate chips. Top chocolate chips with remaining bread mixture. Bake at 350° for 45 minutes or until center is set. Let stand 10 minutes before serving.
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