Prep 10 mins
Cook 25 mins
Bread pudding on the skinny side. It's diabetic friendly.
- 1⁄4 cup granulated Splenda sugar substitute
- 2 tablespoons cocoa powder
- 2 teaspoons instant coffee
- 3 1⁄2 cups bread cubes
- 1 (12 fluid ounce) can fat-free evaporated milk
- 1⁄2 cup Egg Beaters egg substitute or 1⁄2 cup egg white
- 1 teaspoon vanilla extract
- powdered sugar (optional)
- frozen light whipped dessert topping, thawed (chocolate recommended!)
- fresh berries (or both, optional) (optional) or mint leaf (or both) (optional)
- Preheat oven to 350°F.
- Coat 8-inch-square baking dish with nonstick cooking spray.
- Mix granulated Splenda, cocoa and coffee granules in small bowl.
- Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in Splenda mixture.
- Pour over bread, pressing bread into milk mixture.
- Place dish in 13 x 9-inch baking dish; fill 13 x 9-inch dish with warm water to 1-inch depth.
- Bake for 25 to 30 minutes or until set. Sprinkle lightly with powdered sugar (if desired).
- Garnish each serving with whipped topping, berries and/or mint leaves.
I love bread pudding and I am always glad to find a healthier version. This is very tasty! Just the right amount of sweetness. I used Baby Kato's Mocha Java Bread to make it, so it had a little extra "mocha" flavor. I will be making this again!
Everyone loved this, even DH. The whole 8-inch pan is gone with only three people at dinner tonight. It was easy to make. It wasn't very sweet (although my sister thought it was rich). If you want it sweeter, adding some mini semisweet chocolate chips would work great. However, I liked the contrast of the not-so-sweet pudding with the Cool Whip alot.