The Grillmaster bought some whole-wheat bread from our new local bakery. He had a few slices, then we went out of town and left the bread, in a paper bag, on the counter. When we returned, the bread was dried out and hard, but not moldy. (If someone would like to explain the science behind this to me, I’d love to hear it.) Rather than throwing out the bread, I decided to make chocolate bread pudding. I haven’t been successful with this particular dessert in the past, but I didn’t really have anything to lose.
Imagine a soft, warm brownie. That’s what this bread pudding was like. It was, by far, my best bread pudding ever. I think the secrets to success are to (1) make sure your bread is very dry, (2) cut off the crusts, and (3) completely cover your bread pieces with egg mixture. You don’t want any stray bits poking up.
Don’t eat this every day – think of it as a special occasion dessert. When you indulge, try to have a low-carb, high-protein meal beforehand. I’d recommend serving this bread pudding with just a dab of low-fat whipped cream, vanilla yogurt or frozen yogurt. The chocolate by itself is very rich and screams out for some creaminess.
The nutritional information below assumes you’re using the eggs rather than the egg substitute.
Adapted from Spark Recipes
5 slices dried out whole wheat bread, crusts removed
2 eggs or ½ cup egg substitute
1½ cups nonfat milk
1/3 cup agave nectar
¼ cup unsweetened cocoa powder
2 tsp vanilla extract
½ tsp cinnamon
2 Tbsp dark chocolate chips
Coat an 8- x 8-inch pan with cooking spray. Crumble bread in a single layer in bottom of pan.
In a large bowl, combine eggs, milk, agave, cocoa powder, vanilla and cinnamon. Whisk until cocoa powder and cinnamon have dissolved. Pour over bread. Push down bread pieces with a fork so they are completely covered with the egg mixture. Sprinkle with chocolate chips and set aside while the oven preheats (about 10 minutes).
Preheat oven to 350°F. Bake for 35 minutes. Remove from oven and serve warm.
Makes 8 servings
Per serving: 181 calories, 4g fat (2g sat), 54mg cholesterol, 143mg sodium, 32g carb, 3g fiber, 16g sugar, 6g protein