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| Chocolate Bread Pudding
1/2 cup of chocolate chips
3 cups of skim milk
2 eggs;
1/2 teaspoon of salt
1/3 cup of granulated sugar replacement
2 teaspoons of vanilla extract
8 slices of Dry bread
Melt the chocolate chips in 1 cup of the skim milk over medium heat. Stir in the remaining milk. Set aside. Beat eggs until 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 1 1/2-qt casserole or baking dish. Pour chocolate mixture over the bread cubes; be sure to saturate all the cubes. Set casserole in pan of hot water. Bake at 350ºF. for 1 hour or until pudding is completely set. Serve warm or cold. Serving Size: 14
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 OBrion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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