Rich chocolate bread pudding
5
Points®
Temps total: 50 min • Préparation: 15 min • Cuisson: 30 min • Portions: 8 • Difficulté: Facile
With its deep, dark colour and intense chocolate flavour, this easy bread pudding is wonderfully indulgent—and it happens to be whole grain too. The key to that rich colour and flavour is Dutch process cocoa; this kind of cocoa is processed in a way to reduce its acidity, resulting in a smoother cocoa taste with deeper, earthier notes. You’ll find it near the regular cocoa at the supermarket, which you can certainly use, too, if you prefer. Garnish with fresh berries and mint, if desired.
Ingrédients
Cooking spray
4 spray(s)
Unsweetened cocoa powder
⅓ cup(s)
Packed brown sugar
¼ cup(s)
Table salt
½ tsp(s)
1% low fat milk
1½ cup(s)
Vanilla extract
2 tsp(s)
Egg
3 large
WW 100% Whole wheat loaf
7 slice(s), sliced into large cubes or pieces
Strawberries
1 cup(s)
Raspberries
1 cup(s)
Lite whipped topping
½ cup(s)
Instructions
1
Preheat the oven to 350°F. Coat an 11-by-7-inch baking dish with cooking spray.
2
In a medium bowl, whisk together the cocoa, sugar, and salt. In another medium bowl, whisk together the milk, vanilla, and eggs. Add the milk mixture to the cocoa mixture; whisk until well combined. Stir in the bread; let the mixture stand for 5 minutes.
3
Pour the bread mixture into the prepared dish. Bake at 350°F until set, about 30 minutes. Slice into 8 equal pieces and serve warm with berries and whipped topping.
4
Serving size: 1 piece bread pudding, a few berries, and 1 tbsp whipped topping
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