Page 282 - 28_Days_of_Clean_Eating.sanet.cd

Dark Chocolate Bread

Puddings Vegetarian

Baking these little bread puddings in individual mufn cups is
great for portion control and for storing. You can just as easily
bake these in a 13-by-9-inch baking dish, or in small ramekins
for an elegant look. If you use a large baking dish, add an extra
15 to 20 minutes to the baking time.

Storage Tip: Wrap any leftover bread puddings in plastic wrap and
keep them refrigerated for up to 3 days. You can serve them cold or
zap them in the microwave for 10 seconds to melt the chocolate.
Coconut oil, for greasing ½ teaspoon pure vanilla extract
3 cups milk 12 ounces 100% whole-grain
4 eggs, lightly beaten bread, cut into
¾ cup evaporated cane juice 1-inch pieces
2 tablespoons unsweetened 8 ounces 70% bittersweet
cocoa powder chocolate, chopped

1. Preheat the oven to 350°F.
2. Coat 12 cups of a standard mufn tin with coconut oil.
3. In a large bowl, whisk together the milk, eggs, cane juice, cocoa
powder, and vanilla. Add the bread and chocolate. Let stand for
10 minutes.
4. Fill the prepared mufn tin with the bread mixture. Bake for
25 minutes, or until set.
5. Serve warm, or cool and refrigerate, covered, for 3 days.
Serves 12. Prep time: 15 minutes. Cooking time: 25 minutes.
Total time: 40 minutes (plus 10 minutes to stand).

Per serving: Calories: 227 Fat: 9.6g Saturated Fat: 5.2g Protein: 8.7g
Carbohydrates: 27g Fiber: 4.1g

Dessert 281