Low Fat Chocolate Bread Pudding


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This low-fat version of bread pudding hardly cuts back on the flavor.

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  • 1 nonstick spray
  • 3/4 C. unsweetened cocoa powder
  • 1 3/4 C. sugar
  • 3 C. nonfat milk
  • 1 lb. day old bread with crusts
  • 1 removed, torn into pieces
  • 1 Tbs. vanilla
  • 1 egg
  • 2 egg whites
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 tsp. finely grated orange peel

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Preheat oven to 375 F. Spray a loaf pan with nonstick spray and dust with cocoa powder. Combine cocoa and 3/4 C sugar with milk in a saucepan. Cook over medium low heat until dissolved. Cool. Pour over bread and soak until bread absorbs mixture. Combine vanilla, egg and egg whites, cinnamon, remaining sugar, salt and orange peel.

Place one layer of bread in loaf pan. Pour a little of the egg mixture over. Continue placing bread and egg mixture in loaf pan until pan is filled. Pour remaining egg mixture over the top and bake for 45 minutes to 1 hour, or until crusty on top, puffy, and set in the middle. Let cool slightly and serve warm or cold. Some liquid will settle in bottom of pan.

Yield: 7 servings

Per 4 oz serving: 208 calories, 2 g total fat.

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