Tuesday, December 30, 2008

Low Fat Black and White Chocolate Bread Pudding

I made this for Christmas Eve desssert and I don't think anyone could guess it was relatively "healthy"...in fact, everyone kept saying how "rich" it tasted.
The only thing I'll change next time is to do the sauce a different way. I think that you'd be better off with a gourmet ice cream topping chocolate sauce heated up (with some kahlua added in if desired). Forgot to take pics of this, but the regular and white chocolate chips also make it look kind of pretty too!

* 2 tablespoons butter, softened
* 4 cups unsweetened vanilla almond breeze milk (or any vanilla soymilk)
* 9 cups (1/2-inch) cubed Hawaiian bread
* 2 cups sugar
* 2 teaspoons vanilla extract
* 4 large egg whites
* 1 large egg
* 1/2 cup choc chunks
* ½ cup white chocolate chips

Sauce: (again, this didn't quite turn out -- it was too runny)
* 1 cup fat free half and half
* 4 oz. white chocolate
* 1/4 cup Kahlua

Preheat oven to 350°.
To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish (or just melt in the pan and coat evenly...or could cut more calories and just use PAM, but I think the butter adds something). Set aside.
Place bread in a large bowl; pour milk over bread.
Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually the milk to the egg mixture, stirring constantly with a whisk. Pour over bread pieces. Stir in 1/2 of the chocolate pieces; pour into prepared dish. Pour rest of chocolate over top.
Bake at 350° for 50 minutes or until browned and set.
To prepare sauce, heat half and half in a saucepan until simmering, stir in chocolate and kahlua until smooth (again, never got this to work -- better off using a ice cream topping sauce!)

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