Diabetic Cooking

Chocolate Orange Bread Pudding



  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 cups fat-free (skim) milk
  • 3 eggs, lightly beaten
  • 1 to 2 teaspoons grated orange peel
  • 1 teaspoon vanilla
  • 3/4 teaspoon ground cinnamon
  • 4 ounces (4 cups) cubed French baguette
  • 1/4 cup sugar-free chocolate ice cream topping
  • 8 maraschino cherries with stems (optional)


Preheat oven to 350°F. Combine sugar and cocoa in medium bowl; stir in milk, eggs, orange peel, vanilla, and cinnamon until well blended.

Place bread cubes in ungreased 8-inch square baking dish. Pour milk mixture evenly over bread cubes.

Bake about 35 minutes or until a knife inserted near center comes out clean. Cool 5 to 10 minutes.

Spoon warm pudding into dessert dishes. Drizzle with ice cream topping and garnish with a cherry.

Yield: 8 servings.

Serving size: 3/4 cup.

Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 131 mg, Fiber: 1 g

Exchanges per serving: 1 1/2 Bread/Starch.

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