Rustic Chocolate-Cinnamon Bread Pudding (Low Fat, Low(Er)sugar)

“I just tried this and I love it! I'm a real bread pudding fan and I always save the bread heels and any bread that may be aging in the freezer. I only use whole wheat/multi grain and this works fine for any bread pudding. I love Lindt bittersweet chocolate with a passion so I used 2 ozs of that. This recipe asks for 1-3/4 cups milk and that seemed a bit dry to me so I made it 2 cups. It's from Kraft.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 ounces light cream cheese spread, Philadelphia
  • 14 cup Splenda brown sugar blend
  • 2 large egg whites
  • 34 teaspoon ground cinnamon
  • 2 cups nonfat milk
  • 6 -8 slices cubed whole wheat bread (6 cups)
  • 2 (1 ounce) baker's semi-sweet chocolate baking squares, coarsely chopped

Directions

  1. Preheat oven to 350°F.
  2. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
  3. Add egg whites and cinnamon; mix well.
  4. Gradually add milk, mixing until well blended.
  5. Place bread cubes in 8-inch square glass baking dish.
  6. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
  7. Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.

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