Bread Pudding

My husband loves bread pudding. I once attempted to make some for him---it wasn't so great---soggy and doughy. But, being the resilient girl that I am, I decided to give it another shot. (I just happened to wait about four years).





I recently found a recipe called "pb 'n chocolate bread pudding bonanza" (a mouthful!) in the Hungry Girl cookbook I picked up from my library. I, of course altered the recipe to fit my liking.





Bread Pudding





Ingredients:

• 4 slices of "light" bread (I used Healthy Life whole wheat), toasted, and cut/torn into small pieces



• 1 cup of plain, nonfat soy milk



• a dash of vanilla extract



• 2 omega-3 eggs



• 2 T reduced-fat PB



• sprinkling of milk chocolate chips (I always use Ghirardeli)



• 2 T Splenda Brown Sugar Blend

Directions:

1. Preheat the oven to 350.



2. Place bread cubes into a 1 qt (I used a bread loaf glass pan) baking dish sprayed with nonstick cooking spray. Sprinkle on the chocolate chips.



3. In a blender/food processor, combine the soymilk, eggs, vanilla, pb, and brown sugar. Blend on medium until ingredients are thoroughly mixed. Pour mixture over the bread crumbs, making sure all the bread pieces get wet. Let this stand for five minutes.



4. Bake for 45 minutes or until pudding is firm and lightly browned.



5. Serve! Hungry Girl is right: this is best when fresh out of the oven.

My husband loved it!