Title: Diabetic Chocolate Bread Pudding
Categories: Diabetic Chocolate Dessert Bread
Yield: 14 Sweet ones

1/2	c	Chocolate chips;
3	c	Skim milk;
2		Eggs;
1/2	ts	Salt;
1/3	c	Granulated sugar replacement
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 unitl frothy; add salt, sugar replacement 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 casseole or baking dish. Pour chocalate mixture over the bread cubes; be sure to saturate all the cubes. Set casserole in pan of hot water. Bake at 350 degrees for 1 hour or until pudding ic completely set. Serve warm or cold. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99;

Source: 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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