---------- Recipe via Meal-Master (tm) v8.02

     Title: Chocolate Bread Pudding (Finsand)
Categories: Diabetic, Chocolate, Desserts
     Yield: 14 sweet ones

   1/2 c  Chocolate chips
     3 c  Skim milk
     2    Eggs
   1/2 ts Salt
   1/3 c  Granulated sugar replacement
     2 ts Vanilla extract
     8 sl Dry bread

 Melt the chocolate chips in 1 cup of the skim milk
 over medium heat. Stir in the remaining milk.  Set
 aside.  Beat eggs until frothy; add salt, sugar
 replacement and vanilla extract.  Beat well.  Stir egg
 mixture into chocolate/milk mixture.  Trim crust from
 bread and cut into slices into small cubes. Drop cubes
 into greased 1 1/2 qt casseole or baking dish. Pour
 chocalate mixture over the bread cubes; be sure to
 saturate all the cubes. Set casserole in pan of hot
 water. Bake at 350 degrees F for 1 hour or until pudding
 is completely set. Serve warm or cold.

 Per serving: 1 Bread exchange + 1 Fat exchange; Cal: 99

 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
 Brought to you and yours via Nancy O'Brion and her Meal Master

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