Chocolate Bread Pudding

Servings: 8
Ingredients:

4 sl Firm-textured white bread           1 ts Vanilla
2 ts Margarine, melted                   1 pk (4-serving size)  JELL-O
1/4 c  BAKER'S Semi-Sweet Real                  -Chocolate Flavor Sugar-
-Chocolate Chips                         -Free Pudding and Pie
2 c  Cold 2% lowfat milk                      -Filling
1/2 c  Thawed frozen egg substitute

Preheat oven to 350 degrees F.
Lightly brush both sides of bread with melted margarine. Cut into
1/2-inch cubes. Place on cookie sheet. Bake 10 minutes or until lightly
toasted. Place in 8-inch square pan;sprinkle with chocolate chips.
Pour milk, egg substitute and vanilla into large mixing bowl. Beat with
wire whisk until well blended. Add pudding mix; whisk until well blended, 1
to 2 minutes. Pour over bread cubes in pan. Bake 30 minutes. Remove from
oven; let stand 10 minutes before serving. Makes 8 servings.

Nutritional information per serving: calories - 120, protein - 5 gm.,
fat - 4 gm., carbohydrates - 16 gm., cholesterol - 5 mg., sodium - 170 mg.
Diabetic Exchange: Starch/Bread - 1, Fat - 1.

NOTE: I called the company because the recipe is vague as to which
pudding mix to use. You should use the cooked pudding mix. The instant is
already cooked and would not work in this recipe. (Trish)

FROM: There’s Always Room for Sugar Free JELL-O copyright 1992

JELL-O and BAKER’S are registered trademarks of Kraft General Foods,
Inc.

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