Comfort food at its best, with a hint of chocolate and delicious cinnamon-raisin bread. Serve the pudding warm, at room temperature, or chilled.
6 slices cinnamon-raisin bread, lightly toasted
3 tablespoons unsweetened cocoa powder
2 cups low-fat (1%) milk
1/8 teaspoon almond extract
1/3 cup granulated sugar
2 teaspoons cornstarch
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 large eggs
3 large egg whites
1 tablespoon confectioners’ sugar
1 Preheat the oven to 350°F. Spray a shallow 7 x 11-inch baking dish with nonstick cooking spray. Arrange the bread in the baking dish, overlapping the slices slightly.
2 Place the cocoa powder in a small bowl and stir in 1/4 cup of the milk until smooth. Stir in the remaining 1 3/4 cups milk, the almond extract, granulated sugar, cornstarch, nutmeg, and salt. Whisk in the whole eggs and egg whites until well combined.
3 Pour the mixture over the bread, cover with foil, and bake 25 minutes, or until the pudding is just set.
4 Dust the pudding with confectioners’ sugar. Makes 8 servings
good source of: riboflavin, vitamin B12
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.