Rustic Chocolate Cinnamon Bread Pudding Low Fat Lowersugar Recipes

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EASY CHOCOLATE CINNAMON BREAD PUDDING



Easy Chocolate Cinnamon Bread Pudding image

A really easy dessert for fall and winter nights, or any time of the year. Great comfort food! Serve in mugs or custard cups, with a dollop of whipped cream.

Provided by Sherbg

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

cooking spray
4 eggs
1 cup white sugar
2 cups milk
5 cups cubed cinnamon swirl bread
1 cup chocolate-covered raisins (such as Raisinets®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
  • Whisk eggs and sugar in a large bowl. Stir in milk; whisk until well combined. Add bread cubes; stir to moisten. Mix in chocolate-covered raisins. Spoon mixture in the prepared baking pan; let it sit for 10 minutes to allow flavors to blend.
  • Bake in the preheated oven until set, 55 to 60 minutes.

Nutrition Facts : Calories 301 calories, Carbohydrate 52.2 g, Cholesterol 98.6 mg, Fat 8 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 45.8 g

CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING



Chocolate and Cinnamon Bread on Bread Pudding image

Provided by Jeff Mauro, host of Sandwich King

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1 large cinnamon-raisin bread boule, at least 1 day old or lightly toasted
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
3 large eggs, whisked
1/2 cup chocolate chunks
Nonstick cooking spray, for the parchment
2 tablespoons demerara sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla bean paste
Pinch of kosher salt

Steps:

  • For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
  • In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
  • Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
  • For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
  • Cut the bread pudding into "slices" and top with the whipped cream.

LOW-FAT CHOCOLATE PUDDING CAKE



Low-Fat Chocolate Pudding Cake image

This delicious chocolate pudding cake recipe is low in fat, quick to prepare, and so, so delicious! Serve with ice cream or whipped cream, if desired.

Provided by Melinda

Categories     Desserts     Chocolate Dessert Recipes

Time 50m

Yield 9

Number Of Ingredients 11

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup 2% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
¼ cup unsweetened cocoa powder
1 ¾ cups boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
  • Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
  • Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 54.1 g, Cholesterol 1.1 mg, Fat 3.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 160.7 mg, Sugar 41.2 g

LOW-FAT CHOCOLATE PUDDING



Low-Fat Chocolate Pudding image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/3 cup agave nectar or packed light brown sugar
2 tablespoons cornstarch
Pinch of salt
2 12-ounce cans fat-free evaporated milk
2 large egg whites, lightly beaten
1 tablespoon plus 1 teaspoon vanilla extract
2 tablespoons white chocolate chips
1/4 cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips, plus more for topping

Steps:

  • Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
  • Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
  • Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
  • Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g Photograph by Kate Sears

RUSTIC BREAD PUDDING WITH CARAMEL SAUCE



Rustic Bread Pudding with Caramel Sauce image

Bread pudding is such a treat. Every time I see it on a dessert menu, I order it, and I wonder why I do not make it more often myself. Finally, I decided it was time to develop a recipe for bread pudding that works with the crusty artisan bread I make, as well as a recipe for homemade caramel sauce that tempts people to lick their plates. Enjoy!

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Number Of Ingredients 23

Bread Pudding
800 grams or 10+ cups of cubed/torn crusty bread
4 cups of milk
6 eggs
1 cup sugar
5 Tbsp of unsalted butter melted
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
Optional
1/2 cup of raisins
1 apple peeled and thinly sliced
ground ginger, cardamom or clove
Caramel Sauce
11 Tbsp butter (1 stick plus 3 Tbsp)
1 1/2 cups of brown sugar (dark or light both work fine)
4-6 ounces of evaporated milk
1 Tbsp water
1 Tbsp vanilla extract
1/4 tsp salt
Optional
1-2 Tbsp bourbon or whisky

Steps:

  • Bread Pudding
  • Grease a rectangular glass baking dish. (I used a narrow and deep 3 qt baker. A wider and shallower baker may require you to drop the cooking time by 10-15 minutes.)
  • Spread the bread pieces evenly in the greased baking dish.
  • Melt the 5 Tbsp of butter and set aside. (I use the microwave on a low power setting to avoid washing a saucepan.)
  • In a 2-3 quart bowl, ideally with a pour spout, mix the eggs and sugar, then add in the milk, vanilla extract, cinnamon, nutmeg and salt. Finally mix in the melted butter.
  • Gently pour the contents of the bowl over the bread. Use a wide spatula to press the bread downward to soak up more of the liquid.
  • Cover and refrigerate for at least 12 hours, removing from the fridge at least once, partway through, in order to mix the bread, mash it down and break it up a little more.
  • Preheat your oven to 350 F and remove the baking dish from the fridge. Mix, mash and break up the bread one last time before placing it in the preheated oven to bake.
  • Bake for 50-60 minutes, covering with foil for the final 15 minutes if the bread pudding seems to be getting too toasted.
  • Let it cool at least 20 minutes before serving with the caramel sauce below, ice cream, or whipped cream.
  • Caramel Sauce
  • In a small saucepan, boil the butter, brown sugar, water, and salt for 5 minutes, stirring occasionally.
  • Remove from heat, and add the vanilla extract and 4-6 oz of evaporated milk until you reach slightly less than the thickness you prefer. (The caramel sauce will thicken a bit more as it cools.) I used 6 ounces of evaporated milk. If I were adding bourbon, I would use less evaporated milk.
  • Pour or funnel the sauce into a jar. This will keep in the fridge for up to a week. Extra sauce can be frozen in a plastic container.

RUSTIC CHOCOLATE-CINNAMON BREAD PUDDING (LOW FAT, LOW(ER)SUGAR)



Rustic Chocolate-Cinnamon Bread Pudding (Low Fat, Low(Er)sugar) image

I just tried this and I love it! I'm a real bread pudding fan and I always save the bread heels and any bread that may be aging in the freezer. I only use whole wheat/multi grain and this works fine for any bread pudding. I love Lindt bittersweet chocolate with a passion so I used 2 ozs of that. This recipe asks for 1-3/4 cups milk and that seemed a bit dry to me so I made it 2 cups. It's from Kraft.

Provided by Annacia

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

4 ounces light cream cheese spread, Philadelphia
1/4 cup Splenda brown sugar blend
2 large egg whites
3/4 teaspoon ground cinnamon
2 cups nonfat milk
6 -8 slices cubed whole wheat bread (6 cups)
2 (1 ounce) baker's semi-sweet chocolate baking squares, coarsely chopped

Steps:

  • Preheat oven to 350°F.
  • Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
  • Add egg whites and cinnamon; mix well.
  • Gradually add milk, mixing until well blended.
  • Place bread cubes in 8-inch square glass baking dish.
  • Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
  • Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.

Nutrition Facts : Calories 163.4, Fat 5.1, SaturatedFat 2.7, Cholesterol 8.9, Sodium 206.6, Carbohydrate 23.5, Fiber 2, Sugar 11.8, Protein 7.1

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