| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
St. louis p, Post1 |
16 |
servings |
INGREDIENTS
|
|
=== FOR PUDDING === |
|
|
Nonstick cooking spray |
| 1 |
|
Loaf French or sourdough bread -; (1 lb) |
| 1/3 |
c |
Raisins |
| 1/4 |
c |
Dark rum; sherry or brandy |
| 1 |
c |
Dark brown sugar -; (packed) |
| 1/4 |
c |
Unsweetened cocoa powder |
| 1 |
oz |
Semisweet chocolate; grated on the large |
|
|
Holes of a cheese grater |
| 2 |
cn |
Evaporated low-fat milk -; (12 oz ea) |
| 1 |
c |
Liquid fat-free egg substitutes |
|
|
Grated rind of 1 orange -; (about 1 tspn |
|
|
Fresh or 1/2 tspn dried) |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
|
|
=== FOR GLAZE === |
| 1 |
c |
Powdered sugar |
| 3 |
tb |
Unsweetened cocoa powder |
| 2 |
tb |
2% low-fat milk -; (to 3 tbspns) |
INSTRUCTIONS
To prepare pudding: Preheat oven to 350 degrees. Coat a 13- by 9- by
2-inch pan with cooking spray. Set aside. Cut the crusts off the
bread; discard crusts. Cut bread into cubes. Place in a large bowl.
In a small bowl, combine raisins and rum; soak for several minutes
until the raisins are soft. In another bowl, combine brown sugar,
cocoa powder, grated chocolate, evaporated milk, egg substitutes,
orange rind, vanilla and salt. Stir well to dissolve sugar. Pour milk
mixture over bread cubes; stir well. Add raisin mixture; stir again.
Pour into prepared pan; level with a spatula. Bake for 40 to 45
minutes or until pudding is almost set in center. Let cool for 15 to
20 minutes. Pudding can be made up to three days in advance, cooled,
covered and refrigerated. When ready to serve, heat covered in the
oven for 20 minutes, or until warm. Drizzle with glaze before
serving. To prepare glaze: Combine powdered sugar, cocoa powder and
milk to make a thick glaze. Drizzle over pudding. Serve warm. Yield:
16 servings.
Recipe Source: St. Louis Post-Dispatch - 12-19-1998 By Charlotte
Balcomb Lane
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