Today while my daughter Tori and I were home waiting for my little guy Josh to get off the bus, I wanted to make something quick and easy for us since we both were having a chocolate moment. I had a French bread from the mornings French toast breakfast and decided to make a chocolate bread pudding. This recipe is just so easy and it’s made with things I had in the pantry and fridge. We both loved it and it was fun experimenting together. Oh, by the way, we gave Josh something special as well; a homemade peanut butter cookie, which is found on our blog as well.
Nutrition: calories 165, fat 2.7 g, carbs 19.4 g, fiber 1.2 g, sugars 7.9 g, sodium 280.1 mg, protein 8.4 g
Two Minute Chocolate Bread Pudding Sundae
Makes 2 Bread Puddings
- 6 thin to medium slices of a soft French bread (Found in the deli department of the market. There should be only 1 gram of fat per serving. Try getting the lowest fat and calorie you can find. They usually have a large variety in most markets.)
- One 25-calorie packet of diet hot cocoa mix
- 1 1/2 tsp unsweetened cocoa powder, not Dutch processed
- 1/4 cup boiling water
- 1/2 cup fat free liquid egg substitute
- 1/2 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- 1 tbsp mini chocolate chips
- 1 tbsp fat free caramel topping
- 2 tbsp marshmallow fluff
- Fat free aerosol whipped cream, about 2 tbsp each
Spray 2 ramekins with cooking spray and set aside.
- In a large coffee mug, combine the cocoa mix, cocoa powder and boiling water. Stir well to combine and there are no lumps of chocolate. Set aside to cool off just a few minutes.
- In the meantime, cut your bread and place in the toaster oven to toast to a light to medium golden color. (Nice and crunchy) Cut into cubes or chunks.
- Now add the liquid egg and butter to the chocolate mixture and mix well; add the vanilla extract and mix again.
- Pour this mixture into a medium mixing bowl and toss in the bread and coat each piece.
- Spoon the mixture into 2 ramekin dishes and place in microwave for 1 minute. Take out and toss 1/2 tbsp of chips on top of each pudding. Place back in the microwave for another 45 seconds. Take out one more time and place a tbsp of fluff over the top of each pudding and put back in one more time for about 10 to 15 seconds.
- Be very careful when taking the ramekins out. Make sure you use potholders.
- Drizzle a half tbsp caramel topping over each pudding and let cool down for about 10 minutes.
Spray on the whipped topping and dig in and enjoy this wonderful, guiltless chocolate treat!