ROSE’S HEALTHY TAKE: Choco­late cap­puc­cino bread pud­ding

Richmond Hill Post - - Kitchen Confidenti­al -

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).

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