Honestly, when it comes to Bread Pudding, this is a treat that can contain so much extra calories and fat. All unnecessary too if you ask me. You just need to know where and how to make some smart swipes, secrets, and tweaks. I love this bread for its uniqueness and how it does hit the spot but remains on the lighter side of things. You know those recipes that taste even better the next day? Well, that is this for sure! This is a relatively "light" way to make Bread Pudding. For example, I do not use sticks of butter, I do not use all yolks in the eggs, I use low-fat milk in replacement of whole, whole-wheat bread instead of white, etc. So you see, this all adds up (in a good way). Bread pudding can be one of the most fattening desserts, but not here with my version. I absolutely love the coffee the background and this is another secret to keep flavor so heavenly. As mentioned, This bread pudding is just as good if not better the next day. It is still very light, not to heavy, or TOO rich- like most bread puddings. I love the coffee background with the chocolate chips, and you will too. A layer of whipped cream topping is how I always serve it, that is optional but to me, a must! NOTE: I find I make this when I have any extra bread hanging around on its last days, it is great for that.
- 1 1/3 cups 1% low fat milk, or soy milk or almond
- 1 cup hot strong brewed coffee
- 1/4 cup packed dark brown sugar
- 1/2 egg substitute, or 2 eggs
- 1 tsp pure vanilla extract
- Dash of salt
- 2 large egg whites
- 8 cups cubed whole-wheat bread, you can use white
- Cooking spray
- 1 1/4 cup semisweet chocolate chips
- TOPPING IDEAS: whipped cream, chocolate chips, cinnamon, coffee, or sprinkled sugar are all great additional toppings. (I use a mixture of coffee beans, chocolate, and sugar that comes in a grinder sold at Trader Joe's.)
- Preheat oven to 350 F.
- Combine low-fat milk, hot coffee, and dark brown sugar in a med saucepan over med-high heat; bring to a simmer, stirring until brown sugar dissolves. Remove from heat, and cool to room temperature. Add egg substitute, vanilla extract, salt, and egg whites, stirring with a whisk. Combine egg mixture and bread in a large bowl, tossing gently to coat. Let stand 30 mins.
- Spoon half of bread mixture into an 8 inch square baking dish coated with cooking spray and sprinkle evenly with chocolate chips. Top chocolate chips with remaining mixture. Bake at 350 F for 45 mins or until center is set. Let stand 10 minutes before serving. Right before servind add whipped topping if using and sprinkles too. Enjoy! (Great the next day too.)