> Healthy Recipes > Milk Chocolate and Cranberry Bread Pudding

Milk Chocolate and Cranberry Bread Pudding

This is Chef Junjun’s bread soaked in a mixture of eggs, milk, milk chocolate, and baked at 350 degrees.

Yield: 8 – 10 servings

Ingredients:

  • 8 slices sugar-free bread, cut into cubes
  • 3 pieces eggs
  • 2/3 cup sugar substitute
  • 1 tsp vanilla extract
  • 1/2 tsp. cinnamon
  • pinch grated nutmeg
  • pinch salt
  • 3 1/2 cups fresh milk
  • 150 grams sugar-free milk chocolate, finely chopped
  • 1/2 cup dried cranberries

Procedures:

  1. Prepare an 8″ square pan heat oven at 350°F.
  2. Beat eggs, sugar substitute, vanilla, cinnamon, nutmeg, and salt. Set aside.
  3. Heat milk until bubbles form. Add to chopped chocolates, mix until melted.
  4. Pour into egg mixture. Add to cubed bread and cranberries.
  5. Let sit, pressing down oc­casionally until bread is evenly soaked around 30 minutes.
  6. Bake by bain marie (a cook­ing technique) for 60 – 70 minutes.

Nutrition Facts Per Serving:

  • Calories (kcal) 276
  • Carbohydrates (g) 31
  • Protein (g) 5
  • Fat (g) 15

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