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Chocolate Bread Pudding with Apricots




Source of Recipe


Weight Watchers
Chocolate Bread Pudding with Apricots

Prep: 30 minutes
Cook: 1 hour 25 minutes
Makes 12 servings
Categories: Desserts, Puddings, Weight Watchers

1 (1-pound) loaf sliced whole-wheat bread
3 cups fat-free half-and-half
3 ounces bittersweet or semisweet chocolate -- chopped
1 cup fat-free egg substitute
1/2 cup packed dark brown sugar
Pinch salt
1 1/2 teaspoons vanilla extract
1 package dried apricots -- thinly sliced
-- (6 oz size)

Discard the 2 end slices from the loaf of bread. Cut the remaining slices into 1-inch squares and spread in one layer on a large rimmed baking pan. Let stand, turning a few times, until dry, at least 2 hours or overnight.

In a medium saucepan, bring the half-and-half just to a boil over medium-high heat. Remove the pan from the heat and stir in the chocolate. Let stand 2 minutes; whisk until smooth.

Combine the egg substitute, brown sugar, and salt in a medium bowl, beating with a whisk until blended. Gradually add 1/2 cup of the hot half-and-half mixture to the egg mixture; whisk until blended. Cook over medium-low heat, whisking constantly, until the custard is thick enough to coat the back of a wooden spoon, about 5 minutes. Strain the custard through a fine sieve into a large bowl. Let cool to room temperature, whisking occasionally (to prevent a skin from forming). Stir in the vanilla.

Gently stir the bread and apricots into the custard until evenly coated. Let stand until the bread softens, about 20 minutes.

Meanwhile, preheat the oven to 325 degrees F. Spray a 9-inch-square baking pan with nonstick spray. Transfer the bread mixture to the baking pan, smoothing the top with a rubber spatula. Cover the pan tightly with foil; place in a roasting pan. Place the roasting pan in the oven and carefully pour enough boiling water into the roasting pan to fill it halfway. Bake 1 hour. Uncover and bake until a knife inserted into the center of the pudding comes out clean, about 15 minutes.

Carefully remove the baking pan from the water bath and let cool. Serve warm or at room temperature.

Per serving (about 1/2 cup) 233 calories, 5 g fat, 3 mg cholesterol, 330 mg sodium, 43 g carbohydrates, 4 g fiber, 8 g protein

Points value: 4

Source: Weight Watchers Magazine Jan/Feb 2007

Typed for you by Judi Mae Phelps