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Mexican Chocolate Bread Pudding
Recipe from: Better Homes & Gardens Crockery Cookbook

1-1/3 cups half-and-half or light cream - Land O'Lakes fat free
3 oz unsweetened chocolate, coarsely chopped
1/3 cup raisins (optional) - leaving out
2 beaten eggs - subbing 1/2 cup egg substitute
1/2 cup sugar
3/4 tsp ground cinnamon
3 cups bread cubes - 1/2" cube size
Whipped cream (optional) - Fat Free Cool Whip
Chopped nuts (optional)

In a small saucepan heat cream over medium heat till steaming. Remove from heat; add chopped chocolate and raisins. Stir occasionally till chocolate melts.

In a medium bowl whisk together eggs, sugar, and cinnamon. Whisk in cream mixture, Gently stir in bread cubes. Pour into a 1-quart souffle dish. Cover the dish tightly with foil.

Tear off two 15x6" pieces of heavy foil. Fold each piece in thirds lengthwise. Crisscross the strips and place the souffle dish in the center. Bringing up foil strips, lift the ends of the strips and transfer the dish and foil to a 3 1/2-, 4-, or 5-quart crockpot. (Leave foil strips under dish.) Pour warm water into the crockpot around the dish to a depth of 2" (about 1 cup).

Cover; cook on LOW for about 4 hours or on HIGH for about 2 hours or until a knife inserted near the center comes out clean.

Using foil strips, carefully lift the dish out of crockpot. Serve bread pudding warm or chilled. If desired, top each serving with a dollop of whipped cream and sprinkle with nuts. Makes 6 servings.

Per serving. 281 calories, 7 gr protein, 31 gr carbohydrate, 17 gr fat, 95 mg cholesterol, 124 mg sodium, 239 mg potassium

NOTE: By subbing fat free half & half and using eggbeaters you'll cut the fat/calorie/cholesterol down.

Pam
"Stressed is desserts spelled backwards!"

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in the Understanding Spirit:
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Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.