Cherry Chocolate Bread Pudding
Recipe from Diabetic Living

Use whole grain bread to make this chocolate dessert pudding. It adds a heartier texture and healthy fiber to the dish.

by 2  people

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    Nonstick cooking spray
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    2   cups 
    firm-textured whole-grain bread cubes (about 3 ounces)
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    3   tablespoons 
    snipped dried tart red cherries
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    1   tablespoon 
    toasted wheat germ
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    2/3  cup 
    fat-free milk
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    1/4  cup 
    semisweet chocolate pieces
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    1/3  cup 
    refrigerated or frozen egg product, thawed
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    1   teaspoon 
    finely shredded orange peel
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    1/2  teaspoon 
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    Frozen light whipped dessert topping, thawed (optional)
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    Unsweetened cocoa powder (optional)

Preheat the oven to 350 degrees F. Coat four 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide bread cubes, cherries, and wheat germ among the dishes.
In a small saucepan, combine milk and chocolate. Cook and stir over low heat until the chocolate melts; remove from heat. If necessary, beat smooth with a wire whisk.
In a small bowl, gradually stir chocolate mixture into egg product. Stir in orange peel and vanilla. Pour mixture over bread cubes in the dishes. Press lightly with back of spoon to moisten bread.
Bake for 15 to 20 minutes or until the tops appear firm and a knife inserted near the centers comes out clean.
Serve warm. If desired, serve with whipped topping and sprinkle with cocoa powder. Makes 4 bread puddings.
Make Ahead Tip
  • Prepare as directed through step 3. Cover and chill for up to 2 hours. Preheat oven to 350 degrees F. Continue as directed in step 4 and 5.
Nutrition information
Per Serving: cal. (kcal) 147, Fat, total (g) 4, chol. (mg) 1, sat. fat (g) 2, carb. (g) 25, fiber (g) 3, pro. (g) 7, sodium (mg) 152, Other Carb () 1.5, Fat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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