---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE BREAD PUDDING (FINSAND)
  Categories: Diabetic, Chocolate, Desserts
       Yield: 14 sweet ones
  
     1/2 c  Chocolate chips;
       3 c  Skim milk;
       2    Eggs;
     1/2 ts Salt;
     1/3 c  Granulated sugar replacement
       2 ts Vanilla extract;
       8 sl Dry bread;
  
   Melt the chocolate chips in 1 cup of the skim milk
   over medium heat. Stir in the remaining milk.  Set
   aside.  Beat eggs unitl frothy; add salt, sugar
   replacement and vanilla extract.  Beat well.  Stir egg
   mixture into chocolate/milk mixture.  Trim crust from
   bread and cut into slices into small cubes. Drop cubes
   into greased 1 1/2-qt casseole or baking dish. Pour
   chocalate mixture over the bread cubes; be sure to
   saturate all the cubes. Set casserole in pan of hot
   water. Bake at 350 degrees for 1 hour or until pudding
   ic completely set. Serve warm or cold. Food Exchange
   per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1
   SERVING: 99;
   
   Source: The Diabetic Chocolate Cookbook by Mary Jane
   Finsand Brought to you and yours via Nancy O'Brion and
   her Meal Master
  
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