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Bread Pudding: Chocolate Bread Pudding

Source of Recipe

Cooking Light 1995 Nov/Dec PAGE: 178


List of Ingredients

2 cups 1% low-fat milk
1 cup egg substitute
3/4 cup Prune Puree
2/3 cup sugar
1/2 cup evaporated skimmed milk
1/3 cup unsweetened cocoa
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
6 slices French bread
cubed into 3/4" thick pieces
4 teaspoons powdered sugar


Recipe

Combine the first 8 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Stir in bread cubes. Divide mixture evenly among 8 (8-ounce) ramekins coated with cooking spray. Cover and chill 3 hours. Uncover and bake at 350ºF for 45 minutes or until pudding is set. Sprinkle with powdered sugar and serve warm.