University of Illinois Extension
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Chocolate Bread Pudding
Total : 70 min Prep : 15 min


  • 3 cups fat-free milk
  • 1 cup semi-sweet baking chocolate
  • ½ cup sugar
  • ½ cup Splenda or sugar substitute
  • 2 tablespoons margarine
  • 8 slices white bread (day old, cubed)
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 3 eggs, lightly beaten


  1. Preheat oven to 350°F. Grease a 1½ quart baking dish and set aside.
  2. In a large saucepan, combine 2 cups milk, chocolate, sugar, sugar substitute and margarine.
  3. Stir over medium heat until chocolate and margarine are melted. Remove from heat and stir in bread crumbs, vanilla, cinnamon, and remaining 1 cup of milk.
  4. Stir in eggs then let the mixture stand for five minutes. Then pour into the greased baking dish.
  5. Bake for 45 to 55 minutes or until a knife inserted in the center comes out clean. Serve warm.
Exchange: 2 starch, 2 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
12 1/2-cup servings
 Amount Per Serving
 Calories 208      Calories from Fat 70
% Daily Value 
12% Total Fat 8g
18% Cholesterol   55mg
7% Sodium   175mg
11% Total Carbohydrate   32g
4%   Dietary Fiber   1g
0%   Sugars   0g
10% Protein   5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: