Makes 9 servings
5 slices (1.0 oz slice) whole wheat bread
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.
Carbs 14.6 grams
Protein 6.5 grams
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