---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Bread Pudding (Finsand)
 Categories: Diabetic, Chocolate, Desserts
      Yield: 14 sweet ones
 
    1/2 c  Chocolate chips
      3 c  Skim milk
      2    Eggs
    1/2 ts Salt
    1/3 c  Sugar substitute
      2 ts Vanilla extract
      8 sl Dry bread
 
  Melt the chocolate chips in 1 cup of the skim milk over medium
  heat. Stir in the remaining milk. Set aside. Beat eggs until
  frothy; add salt, sugar substitute, and vanilla extract. Beat well.
  Stir egg mixture into chocolate/milk mixture. Trim crust from bread
  and cut into slices into small cubes. Drop cubes into greased
  1-1/2 qt casserole or baking dish. Pour chocolate mixture over the
  bread cubes; be sure to saturate all the cubes. Set casserole in
  pan of hot water. Bake at 350 F for 1 hour or until pudding is
  completely set. Serve warm or cold.

  Exchanges: 1 Bread + 1 Fat
  Per serving: 99 cal
  
  Recipe FROM: The Diabetic Chocolate Cookbook by Mary Jane Finsand

  Brought to you and yours via Nancy O'Brion and her Meal Master
 
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