Saturday, January 1, 2011

Coconut Bread Pudding with Chocolate Sauce

Adapted from the Weight Watchers New Complete Cookbook

1/2 c sweetened shredded coconut
1 (20 0z can) pineapple chunks in juice,
3 large eggs
2 egg whites
1/2 c sugar
1 tsp salt
2 1/4 c fat free milk
1 c light coconut milk
1 tsp vanilla extract
5 cups french bread cubes
2 ounces of bitter sweet or semi-sweet chocolate
2 tsp coco powder

1. Preheat the broiler. Place the coconut in the baking pan and broke, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut to a plate to cool. Place the pineapple chucnks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes. Set aside to cool.

2. Preheat the oven to 350 degrees. In a large bowl, beat the eggs, eggwhites, sugar, and salt until combined. Blend in 2 cups of the milk, the coconut milk, and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stire in the toasted coconut, and pineapple; pour into a 7x11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. Let cool slightly.

3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate, and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.

We have made this dessert a few times now and it is awesome and a great light version of bread pudding. The first time we made it we made it without the chocolate sauce and it was delicious. We have also used store bought fudge ice cream topping which is also amazing; heat in microwave and drizzle over the top.

Per serving (1/8 of pudding): 283 Cal, 10g Fat, 6g Sat Fat, 0g Trans Fat, 81mg Chol, 512 mg Sod, 41g Carb, 2 g Fib, 8g Prot, 131 mg Calc.

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