Low-Fat Chocolate Bread Pudding

• 12 slices French Bread, day-old,
• Italian baguette, about 1-inch thick
• 3 eggs, egg substitute equivalent
• 2-1/2 cup low-fat milk
• 1/4 cup honey
• 1 tsp. vanilla extract
• 2 tbsp. Brandy
• Kahlua
• 1/3 cup cocoa powder
• 2 tsp. cornstarch
• 1 dash salt

1. Arrange bread slices, staggering them, in a 12-14-inch long oval gratin dishor a 4 C souffle dish.
2. In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and brandy or Kahlua.
3. Sift the cocoa powder, cornstarch, and salt together onto the egg mixture, then whisk until thoroughly combined (and your armwill probably want to fall off at this point).
4. Pour the cocoa-egg mixture evenly over the bread slices and let stand until all the bread is thoroughly saturated with the custard.
5. Depending upon the freshness of the bread (5) and the dish you choose, this could take 1 - 2 hours.
6. Bake the pudding in a 325F oven for 40 - 60 minutes, until it is barely firm to the touch but not dry and pulling away from the sides of the dish.
7. Serve warm or, alternatively, cover and chill thoroughly before serving.

bread, italian baguette, eggs, lowfat milk, honey, vanilla extract, brandy, kahlua, cocoa powder, cornstarch, salt

Taken from www.foodgeeks.com/recipes/1648 (may not work)