Yield
9 servings (serving size: 2/3 cup)

"This bread pudding is best served warm. I put it in the oven just as we are sitting down to dinner so it's done when we're ready for dessert." -Kristin Fontaine, Burlington, VT

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine low-fat milk, hot coffee, and dark brown sugar in a medium saucepan over medium-high heat; bring to a simmer, stirring until brown sugar dissolves. Remove from heat, and cool to room temperature. Add egg substitute, vanilla extract, salt, and egg whites, stirring with a whisk. Combine egg mixture and bread in a large bowl, tossing gently to coat. Let stand 30 minutes.

Step 3

Spoon half of bread mixture into an 8-inch square baking dish coated with cooking spray, and sprinkle evenly with chocolate chips. Top chocolate chips with remaining bread mixture. Bake at 350° for 45 minutes or until center is set. Let stand 10 minutes before serving.

Ratings & Reviews

Super good and great for entertaining too!

Contikicarrie
November 17, 2015
Awesome!  I use hazelnut coffee and, instead of 1.3c of milk I use about 2/3c Kahlua and 2/3c milk.  This is especially great for entertaining; I add salted caramel gelato or whipped cream to finish.

Shelia1's Review

Shelia1
October 30, 2011
Flavor was great! I had never had bread pudding before and was happy with the results. I did not have egg substitute, so I used 2 large eggs. I did add a 1/2t cinnamon and garnished with fresh whip cream. Great way to use up leftover, stale bread. I served this as a dessert but it would be a good, decadent breakfast treat.