Chocolate Cinnamon Bread Pudding

- POSTED ON: Aug 21, 2011

Makes 9 servings


5 slices (1.0 oz slice) whole wheat bread
2  eggs
1 1/2 cups granulated Splenda
1/4 cup unsweetened cocoa powder
2 teaspoons Vanilla extract
1 1/2 cups low-fat evaporated milk (12 oz can)
2 Tablespoons mini, semi-sweet chocolate chips,


Preheat oven to 350 degrees
Spray non-stick coating on 8-inch square baking pan

Tear or cut up dry bread, and spread in pan in an even layer.
In mixing bowl, whisk eggs, add evaporated milk,
splenda, cocoa, vanilla, and cinnamon.
Whisk until splenda and cocoa dissolve.

Pour cocoa mixture over the bread pieces.
With a fork, mix in any unsoaked bread pieces.
Sprinkle the chocolate chips over the top and let stand for 10 minutes.

Bake for about 30 minutes (until puffed and set in the center..but not too browned)
Cut into 9 pieces.

One Serving = 1 piece which is 1/9 of the recipe.

Calories: 115
Carbs 14.6 grams
Protein 6.5 grams

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Existing Comments:

On Aug 22, 2011 Karen925 wrote:
Congratulations on doing more activities with your wrist:-) Is there a particular ww bread you like for this recipe- Ezekiel, 100%, etc...?

On Aug 23, 2011 Dr. Collins wrote:
             Thanks Karen. I'd say I'm about 80% recovered, working to gain strength to push and pull, to make a fist, and I'm hoping that someday again I'll be able to wear my wedding ring. Regarding bread, personally I like to use a regular 100% whole wheat bread in this recipe. I have also used a 3 seeds type bread that gives a good result, but this increases the calories. I find Ezekial bread a bit too dense to pick up the moisture for the results I like.

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