I looked at the last recipe I posted here, and it contained carbs. Of course, it was about 3 weeks ago, so that shows you how often I eat them….but at least the Paella recipe was a healthier version-just like this Chocolate Bread Pudding recipe is much healthier than the original, which I found in The Ladies Home Journal this past month.
Don’t ask me WHY I get this magazine. All of a sudden, I start getting this one and Better Homes and Gardens. How the heck did I start getting THESE and not, like, Vogue and Harper’s Bazaar? Is someone trying to tell me something? Do I need to redecorate or something?
Anyway, the original recipe of this dish has whole eggs, heavy cream, whole milk and about a bucket of sugar. Just rub it on my thighs and stuff it in my arteries, why don’t ya?! This way is better for you and you really can’t tell the difference. Besides, who makes this kind of stuff just for the heck of it?! Use it for company at a holiday dinner. I had my “taste barometer,” Bobby the BF, try it and he asked for seconds. ‘Nuf said. Here ya go…
Rona’s Re-Engineered Chocolate Bread Pudding
5 egg whites
6 packets Stevia
2 tbsps dark rum
1 Cup fat free 1/2 and 1/2
1 1/2 Cups 2% milk (1% comes out too watery-trust me, I tried it)
6 cups day old Challah bread, cut into bite sized cubes
1/2 Cup semisweet chocolate chips
1 Tbsp Cocoa Powder mix-(make it a good quality, with no partially hydrogenated oils, please)
Preheat the oven to 325. Using the butter spray, grease a 2 qt baking dish. In a large bowl, whip together the eggs, Stevia, rum and milk products. Add the bread and chips and stir until well mixed. Cover and put in the fridge for about 15 minutes.
Transfer the mixture to your baking dish , cover and chill for another 10. Uncover, sprinkle the top with the cocoa powder and bake for about 55 minutes or until custard is cooked. Let it stand and “deflate” for about 5 minutes before serving.
It serves 6, supposedly. Just enough bites for you to want more…
Enjoy and I’ll talk to you soon.