Chocolate-Orange Bread Pudding

Recipe Ingredients

		For Pudding
		Nonstick cooking spray
1		Loaf French or sourdough bread - (1 lb)
1/3 cup	53g / 1.9oz	Raisins
1/4 cup	59ml	Dark rum, sherry or brandy
1 cup	160g / 5.6oz	Dark brown sugar - (packed)
1/4 cup	27g / 1oz	Unsweetened cocoa powder
1 oz	28g	Semisweet chocolate - grated on the large
		Holes of a cheese grater
2		Evaporated low-fat milk - (12 oz ea)
1 cup	198g / 7oz	Liquid fat-free egg substitutes
		Grated rind of 1 orange - (about 1 tspn
		Fresh or 1/2 tspn dried)
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Salt
		For Glaze
1 cup	198g / 7oz	Powdered sugar
3 tablespoons	45ml	Unsweetened cocoa powder
2 tablespoons	30ml	2% low-fat milk - (to 3 tbspns)

Recipe 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.

Source:
St. Louis Post-Dispatch - 12-19-1998 - By Charlotte Balcomb Lane

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