Chocolate Bread Pudding

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 4 ounces

Ingredients

1 pound Stale French bread
3 ounces Egg replacer
1 ½ quarts Non-dairy creamer, almond or soy
2 tablespoons Vanilla extract
1 cup Granulated sugar
½ pounds Dark chocolate coins, optional

Preparation

1. Whisk almond creamer, sugar and egg replacer together.
2. Add vanilla and chocolate coins.
3. Pour over bread and let set over night.
4. Bake at 250 degrees with water bath for 2 hours covered. Uncover and bake for 20-30 minutes until golden brown and set.

Nutrition information

Calories: 247 Total Fat: 11g Saturated Fat: 6g Carbohydrate: 30g Protein: 6g Sodium: 128mg Vitamin A: 63ųg Vitamin C: 21mg Calcium: 189mg Iron: 2mg Folic Acid: 34ųg