Lynn Gold (figmo) wrote,
Lynn Gold

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Mad Scientist In The Kitchen: Sugar-Free Chocolate Bread Pudding

I (obviously) made this last week when my loaf of low-cal bread was starting to dry out and fall apart.

  • 6-8 slices of low-cal bread, crumbled up into tiny pieces (around 2 cups)
  • two large eggs
  • two egg whites (I used the ones in a carton)
  • 1/4 cup cocoa powder
  • 3/4 cup Splenda
  • 1/2 cup milk (I used nonfat, but use whatever you like)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract.
Preheat oven to 250F.

Beat eggs and egg whites together till well mixed. Add the rest of the ingredients. Mix until well-mixed and the bread has absorbed it all. If necessary, add more milk.

Put mixture into greased pan, cover with foil, and bake for an hour. Uncover and bake for another hour.

The result is a rich-tasting, moist, fudge-y bread pudding. I like it served warm with sugar-free triple fudge ice cream (hey, why not?).
Tags: food

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