MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Bread Pudding
 Categories: Desserts, Low-fat, Low-cal, Snacks, Diabetic
      Yield: 8 servings
 
      4 sl Firm-textured white bread
      2 ts Margarine, melted
    1/4 c  BAKER'S Semi-Sweet Real
           -Chocolate Chips
      2 c  Cold 2% lowfat milk
    1/2 c  Thawed frozen egg substitute
      1 ts Vanilla
      1 pk (4-serving size)  JELL-O
           -Chocolate Flavor Sugar-
           -Free Pudding and Pie
           -Filling
 
     Preheat oven to 350 degrees F.
     Lightly brush both sides of bread with melted margarine. Cut into
  1/2-inch cubes.  Place on cookie sheet. Bake 10 minutes or until
  lightly toasted. Place in 8-inch square pan;sprinkle with chocolate
  chips.
     Pour milk, egg substitute and vanilla into large mixing bowl. Beat
  with wire whisk until well blended. Add pudding mix; whisk until well
  blended, 1 to 2 minutes. Pour over bread cubes in pan. Bake 30
  minutes. Remove from oven; let stand 10 minutes before serving. Makes
  8 servings.
  
     Nutritional information per serving:  calories - 120, protein - 5
  gm., fat - 4 gm., carbohydrates - 16 gm., cholesterol - 5 mg., sodium
  ~ 170 mg. Diabetic Exchange: Starch/Bread - 1, Fat - 1.
  
     NOTE:  I called the company because the recipe is vague as to which
  pudding mix to use.  You should use the cooked pudding mix. The
  instant is already cooked and would not work in this recipe. (Trish)
  
     FROM:  There's Always Room for Sugar Free JELL-O copyright 1992
  
     JELL-O and BAKER'S are registered trademarks of Kraft General
  Foods, Inc.
 
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