Chocolate Chip Bread Pudding

As I said, I am now trying other flavors of bread pudding. The one comment Joe made about the cranberry one was that he thought it needed chocolate chips! Well, I didn't want to use the last of that bread for it, so I used some homemade Whole Wheat Oat Bran Bread I made the other day. It was drier, so it soaked up more milk and was moister in the end. Very good! I have also found that my local Walmart is now carrying Ghiardelli Bittersweet Chips! Yay! No more breaking up my bars! Notice the piece taken out, that wasn't like that when I put the pan away last night...




Chocolate Chip Bread Pudding P2

8 cups cubed WW or WG bread, preferably homemade
3 eggs, beaten
½ cup brown sugar substitute
1 can evaporated skim milk
1 ¼ cup skim milk
2 tsp cinnamon
2 tsp vanilla
1/3 cup SF Kahlua syrup
1 cup bittersweet chocolate chips (I used Ghirardelli)
Cinnamon/ fructose mix

Preheat oven to 350. Spray an 8x11 pan well.
Mix the wet ingredients and sugar substitute together well, and toss with the bread. Let this sit 20 minutes.
Mix in the chips and pour everything into the sprayed pan, making sure to level the top. Sprinkle with the cinnamon fructose.
Bake for 45 minutes or until a knife comes out clean. Let cool 45 minutes before cutting.