ROSE’S HEALTHY TAKE:
Chocolate cappuccino bread pudding
If you’re looking for a bread pudding that won’t make you bust out of your jeans, my great light cappuccino recipe will save you a load of calories.
Serves 12 • Prep time 20 min • Cooking time 30 min
3 cups crustless day-old Italian or French bread, cubed 2 large eggs 1 1⁄ cup evaporated skim milk
3 2⁄ cup brewed coffee
3 2⁄ cup granulated sugar
3 1⁄ cup unsweetened cocoa powder
4 1⁄ cup semi-sweet chocolate chips
2 1⁄ cup dried cranberries 2 1⁄ tsp salt
8 Preheat the oven to 375°F. Spray an 8-inch square baking dish with vegetable spray.
1. Place the cubed bread in a large bowl.
2. In another bowl, whisk together the eggs, evaporated milk, coffee, sugar, cocoa, chocolate chips, dried cranberries and salt.
3. Pour the mixture over the bread and cover with plastic wrap. Let it stand for 15 minutes.
4. Pour the mixture into a prepared baking dish. Bake for 30 minutes or until the pudding is set. Serve it warm — add a small scoop of frozen yogurt if desired (adding approximately an additional 50 calories and 2 grams of fat).