Culinary Caravan's October Recipe of the Month
Lightened Up Chocolate Bread Pudding
This slightly less sweet version has a fraction of the calories and fat of a traditional bread pudding without compromising on flavour.| 5 cups | 1/2 -inch cubes of day old raisin bread |
| 2 cups | whole milk |
| 3 tbsp. | cocoa powder, sifted |
| 1/3 cup | granulated sugar |
| 1 tsp. | ground cinnamon |
| 1/4 tsp. | ground nutmeg |
| 1/2 cup | 1% milk |
| 2 large | whole eggs, lightly beaten |
| 1 large | egg white |
| 1 tsp. | pure vanilla extract |
Preheat oven 350F
Spray a 2 L casserole dish with vegetable spray, add cubed bread, and set aside.
In a saucepan over low heat, add whole milk, sifted cocoa powder, sugar, and ground cinnamon and nutmeg. Whisk until mixture is just warmed through and cocoa powder has been incorporated.
Take off heat and add milk. Combine whole beaten eggs with egg white and slowly whisk into chocolate mixture. Pour mixture over bread cubes and let sit 5 minutes.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean.
Let rest 15 minutes before serving.
Garnish with a dusting of powdered icing sugar and drizzled dark chocolate, if desired.
Spray a 2 L casserole dish with vegetable spray, add cubed bread, and set aside.
In a saucepan over low heat, add whole milk, sifted cocoa powder, sugar, and ground cinnamon and nutmeg. Whisk until mixture is just warmed through and cocoa powder has been incorporated.
Take off heat and add milk. Combine whole beaten eggs with egg white and slowly whisk into chocolate mixture. Pour mixture over bread cubes and let sit 5 minutes.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean.
Let rest 15 minutes before serving.
Garnish with a dusting of powdered icing sugar and drizzled dark chocolate, if desired.
Missed a recipe? Contact Chef Deb for the recipe of the month you missed.
