COCOA BREAD PUDDING
2 cups 1-percent low-fat milk
3 tablespoons Dutch-process unsweetened cocoa powder
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 slices homemade-style white bread, torn into pieces
1 whole egg
1 egg white
Preheat the oven to 350 degrees F. Coat an 8-by-8-inch pan or a 2-quart casserole with nonstick spray, or use a nonstick pan. Prepare the water bath.
Heat the milk until warm, but not simmering. Whisk in the cocoa powder and brown sugar until there are no lumps of cocoa and the sugar is dissolved. Remove the pan from the heat. Stir in the vanilla, salt, nutmeg and bread. Set aside.
Lightly beat the egg and egg white. Stir them into the bread mixture. Pour the batter into the baking dish and place into the water bath in the oven.
Bake for 50 minutes, until the pudding sets.
Makes 6 servings
Source: 1,000 Lowfat Recipes by Terry Blonder Golson
2 cups 1-percent low-fat milk
3 tablespoons Dutch-process unsweetened cocoa powder
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 slices homemade-style white bread, torn into pieces
1 whole egg
1 egg white
Preheat the oven to 350 degrees F. Coat an 8-by-8-inch pan or a 2-quart casserole with nonstick spray, or use a nonstick pan. Prepare the water bath.
Heat the milk until warm, but not simmering. Whisk in the cocoa powder and brown sugar until there are no lumps of cocoa and the sugar is dissolved. Remove the pan from the heat. Stir in the vanilla, salt, nutmeg and bread. Set aside.
Lightly beat the egg and egg white. Stir them into the bread mixture. Pour the batter into the baking dish and place into the water bath in the oven.
Bake for 50 minutes, until the pudding sets.
Makes 6 servings
Source: 1,000 Lowfat Recipes by Terry Blonder Golson
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