| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Bread, Chocolate, Desserts, Low-fat | 6 | Servings |
INGREDIENTS
| Bread to fill dish 2/3 full | ||
| 2/3 | c | Sugar |
| 2 | tb | Cocoa |
| 2 | c | Skim milk |
| 2 | Eggs; or 4 egg whites | |
| 1 | ts | Vanilla |
INSTRUCTIONS
Into a greased 1 or 1 1/2 qt dish - break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk that has been heated. (This helps dissolve the sugar mixture easier.) add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc. Recipe by: Gertrude Ingraham of Westbrook, Me (modified Posted to JEWISH-FOOD digest Volume 98 #004 by Annice Grinberg <[email protected]> on Jan 04, 98
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