Wednesday, May 27, 2009

Low(er) fat French Vanilla Bread Pudding with chocolate chips

I promise I will post something other than desserts soon. I've been on a sweets kick for a while now, as my scale demonstrates every morning.

This is my own creation. It is a reduced-fat version of chocolate chip/french vanilla bread pudding. My Daddy is lactose-intolerant, so I've learned to make it using a non-dairy coffee creamer. You can use any flavor you like, I just happened to have the fat free french vanilla on hand.

My husband said it was good, but he would've preferred the texture of raisins to chocolate chips. (Blasphemer.)

Bread Pudding


1 cup unsalted butter, melted

3 cups fat free International Delights French Vanilla Coffee Creamer (non-dairy)

1 cup chocolate chips

2 eggs

2 teaspoons cinnamon

1 loaf french bread, torn into small pieces


1. Tear or cut bread into small pieces. Place in a greased 9 x 14 Pyrex dish.

2. In medium saucepan, over medium heat, heat butter and creamer until it almost comes to a boil, stirring until butter is melted. Cool to lukewarm.

3. Add eggs and cinnamon, whisk for 1 minute. Slowly add to cooled butter/creamer mixture.

4. Pour wet mixture over bread in the dish.

5. Sprinkle with chocolate chips. I like to let my bread soak overnight for maximum flavor, but if time is not on your side, you may bake immediately.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Bread Pudding Sauce


1 cup fat free International Delights French Vanilla Coffee Creamer
2 Tbsp. butter
1 Tbsp. flour


Mix ingredients and bring to a boil in a small saucepan for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding. Enjoy!

(I forgot to take a picture before our Memorial Day lunch guests dug into it. Oops!)

1 comment:

ella144 said...

I like the golden raisens in my bread pudding, but not more than chocolate chips. That's just crazy talk.