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Ingredients
- 4 c. stale bread day-old cubed such as white/raisin/sourdough or possibly oatmeal
- 2 c. skim lowfat milk scalded
- 1/4 c. unsweetened cocoa pwdr Dutch processed or possibly European-style cocoa, sifted
- 3/4 c. Egg beaters 99% egg substitute
- 3/4 c. packed dark brown sugar
- 1 tsp vanilla
- 1 tsp brandy or possibly rum,optional Confectioners' sugar optional
Directions
- Preheat the oven to 350 degrees Fahrenheit. Coat a 2-qt no-stick baking dish with no-stick spray. Place the bread cubes in the prepared baking dish and set aside. In a medium bowl, stir together the lowfat milk and cocoa is dissolved. Stir in the egg substitute, brown sugar, vanilla and brandy or possibly rum (if using). Pour the lowfat milk mix over the bread. Bake for 35 min to 40 min, or possibly set till set. Cold on a wire rack for 10 min. Lightly dust the top with confectioners' sugar (if using). Serve hot.
- Makes 8 servings.
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