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Sugar Free Dark Chocolate Bread Pudding


Serves 2

Calories 255

Protein 9 grams

Carbohydrates 34 grams

Fat 11 grams

1 3/4 cups French bread, pulled apart into 1/2 inch cubes

2/3 cup 2% reduced-fat milk

2 Tablespoons granulated Splenda

1 1/2 Tablespoons unsweetened cocoa

1/2 teaspoon vanilla extract

1 large egg, beaten

1 oz. Hershey’s SUGAR FREE Special Dark Mildly Sweet Chocolates

Preheat oven to 350 degrees

Arrange bread cubes in a single layer on baking sheet and bake at 350 for 5 minutes or until toasted

Remove bread from oven and decrease temperature to 325

Mix milk, Splenda, cocoa, vanilla and egg

Add bread and toss gently just until coated and chill for at least 30 minutes, (up to 2 hours)

Divide half of the mixture into two small baking dishes coated with cooking spray

Top with half of the chocolate and add the remaining bread mixture and top with remaining chocolate

Place dishes in an 8 inch square pan with 1 inch of hot water in bottom of pan

Bake at 325 for 35 minutes or until set.


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