Friday, February 4, 2011

Mocha Bread Pudding


4 Tbsp cocoa

1 cup hot coffee

1 egg

1/4 cup fat-free egg substitute

2 cups low-fat milk

1 cup fat-free milk

1/2 cup sugar

1 tsp vanilla extract

6 slices dry fir white bread, cubed

1/2 tsp ground cinnamon

nonfat whipped topping (optional)


1.  Whisk the cocoa into the coffee in a small bowl.

2.  While the coffee is cooling, lightly beat the egg and egg substitute in a large bowl. Stir in the coffee mixture, low-fat milk, fat-free milk, sugar, vanilla and bread.  Pour into the slow cooker. Sprinkle with the cinnamon.

3.  Cover and cook on Low until a knife inserted into the center of the pudding comes out clean, 2 1/2 to 3 1/2 hour.  Serve warm, at room temperature or chilled. Top with whipped topping, if using.

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