Chocolate Rum Bread Pudding
|Fat free milk||2 1⁄2 Cup (40 tbs)|
|Spiced rum||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||3 Tablespoon|
|Sugar substitute packets||15 (Natrataste® Brand)|
|Dry french bread cubes/Dry italian bread cubes||4 Cup (64 tbs)|
1. Preheat oven to 350°F. Coat a 9-inch deep-dish baking pan with nonstick cooking spray.
2. Combine first 7 ingredients (eggs through vanilla) in a blender, and process until smooth. Spread the bread cubes in the pan. Pour the milk mixture over the bread cubes. Press down on the bread with a spoon. Set aside for 10 minutes. Bake 40 minutes, or until knife inserted in center comes out clean.