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Monday, September 28, 2009

*Chocolate Bread Pudding* (Diabetic)

Hello everyone! Today's diabetic recipe is Chocolate Bread Pudding. I haven't tried this yet, but it sounds really good. I like the regular bread pudding and I love chocolate. I think this would be good with about 1 teaspoon of cinnamon or more.Well enjoy!

*Chocolate Bread Pudding*

Servings: 15, 1/2 cup each.

10 Slices Stale Bread, Crusts Trimmed Off, Cut in ¾-Inch Cubes
7½ Cups 1% Milk
6 squares Bittersweet Chocolate
½ Tsp. Salt
6 Eggs, 2 Of Them Separated
2 Cups Splenda
2 Tbls. Vanilla Extract
½ Tsp. Almond Extract

Preheat oven at 400°F.In a medium sauce pan, place milk, chocolate, and salt in it and
heat until chocolate is melted. Blend the mixture well with a
mixer.Put the 4 eggs and 2 egg yolks in a large bowl and beat slightly, stirring in 1½ cups of Splenda.Gradually stir in the chocolate milk mixture, vanilla extract,
and almond extract.Stir the bread cubes into this mixture and let stand 10-15
minutes.Pour into a large casserole dish, set in a pan with enough hot
water to come halfway up the casserole dish. Bake 1 hour in oven.When the pudding is almost done, beat the egg whites until stiff
but not dry, adding the remaining Splenda gradually. Spread
meringue on the pudding and bake for 5-10 minutes longer, or
until the meringue is a light golden brown. Serve warm or cold.

Per Serving: 208 Cal (38% from Fat, 18% from Protein, 44% from Carb); 11 g Protein; 10 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 9 g Sugar; 187 mg Calcium; 3 mg Iron; 284 mg Sodium; 104 mg Cholesterol.

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