Warm Chocolate Bread Pudding

Source: Better Homes and Gardens Low Calorie Low Fat Recipes

4 Points Per Serving

Cooking oil or nonstick cooking spray
1 cup firm-textured white bread cubes (from about
    1 1/4 slices of Italian or sourdough bread)
2 tablespoons miniature semisweet chocolate pieces
2 tablespoons sugar
1/3 cup fat-free milk
3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg
1/2 teaspoon finely shredded orange or tangerine peel
1/4 teaspoon vanilla extract
Sifted powdered sugar or fat-free whipped topping (optional)

Heat the oven to 350 degrees F. Spray two 6-ounce individual souffle dishes or custard cups with cooking oil or nonstick cooking spray.

Divide the bread cubes between the two dishes or cups.

Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.

Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla extract. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all the bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1-2 hours before baking.

Uncover before baking. Bake in a 350 degree F oven for 15-20 minutes till the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.

Makes 2 servings.

Nutrition facts: 163 cal., 4 g total fat (0 g sat. fat), 80 mg calcium, 125 mg sodium, 29 g carbo., 0 g fiber, 5 g pro.

Food exchange: 1 starch