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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
Comments: 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.
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) | Ingredients:
4 Slice(s) Firm-textured white bread 1 ts Vanilla
2 Teaspoon(s) Margarine, melted 1 pk (4-serving size) JELL-O
1/4 Cup(s) BAKER'S Semi-Sweet Real -Chocolate Flavor Sugar- Chocolate Chips -Free Pud
2 Cup(s) Cold 2% lowfat milk -Filling
1/2 Cup(s) Thawed frozen egg substitute |
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