by Marijo Phelps

Created on: December 16, 2010

This is an old favorite family recipe that I adapted when I began to have problems with my blood sugar. It is good served hot or cold and totally yummy! It is easy to make and you can even use whole grained bread to make it full of fiber and healthy while tasting like chocolate decadence. This has been passed down for at least four generations in our family and maybe more but recently I changed it to be very good for those who are watching their sugar intake. You eat this and are satisfied and can also feel that you did something good for your body. It is definitely not like regular bread pudding, it is CHOCOLATE! I hope you and your family will grow to enjoy this as much as our family does.

Diabetic Chocolate Bread Pudding 

I C bread cubes (firmly packed - whole wheat or any whole grained bread is good, about 3 slices)

2 Tbsp melted butter or margarine

1 egg slightly beaten

2 Tbsp raw sugar

2 packets Stevia

4 Tbsp cocoa (unsweetened like Hershey's)

1/4 tsp salt

1/2 tsp vanilla

1/2 tsp cinnamon

2 C scalded non-fat milk 

Combine the sugar, Stevia, salt, vanilla, melted butter, cinnamon and egg. Add milk slowly stirring constantly.  Add bread cubes and mix well. 

Pour into a buttered casserole dish.  Set casserole dish into a pan (cake pan) of warm water.  Bake @ 350 for 1 hour or until a knife inserted into the center comes out clean. 

Great with a dollop of fat free/sugar free whipped topping.  Serve hot or cold. You can use “no added sugar” ice cream also in any flavor that sounds good. 

This is a recipe which will taste good to the whole family, not only to the one who is watching their sugar intake.

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