Title: CHOCOLATE BREAD PUDDING (FINSAND)
Categories: Diabetic, Chocolate, Desserts
Yield: 14 sweet ones

1/2 c Chocolate chips;
3 c Skim milk;
2 Eggs;
1/2 ts Salt;
1/3 c Granulated sugar replacement
2 ts Vanilla extract;
8 sl 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 unitl 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 casseole or baking dish. Pour
chocalate mixture over the bread cubes; be sure to
saturate all the cubes. Set casserole in pan of hot
water. Bake at 350 degrees for 1 hour or until pudding
ic completely set. Serve warm or cold. 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 O’Brion and
her Meal Master

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