Chocolate bread pudding (finsand)

14 Sweet ones

Ingredients

Quantity Ingredient
½ cup Chocolate chips;
3 cups Skim milk;
2 Eggs;
½ teaspoon Salt;
⅓ cup Granulated sugar replacement
2 teaspoons Vanilla extract;
8 slices Dry bread;

Directions

Melt the chocolate chips in 1 cup of the skim milk over medium heat.

Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add salt, sugar replacement and vanilla extract. Beat well. Stir egg mixture into chocolate/milk mixture. Trim crust from bread and cut into slices into small cubes. Drop cubes into greased 1½-qt casseole or baking dish. Pour chocalate mixture over the bread cubes; be sure to saturate all the cubes. Set casserole in pan of hot water.

Bake at 350 degrees for 1 hour or until pudding ic completely set.

Serve warm or cold. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master

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