Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Comfortably Yum
Print
Total:
1 hr 10 min
Prep:
10 min
Inactive:
5 min
Cook:
55 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
1 hr 10 min
Prep:
10 min
Inactive:
5 min
Cook:
55 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 4 slices light bread, lightly toasted and cut into 1/2-inch cubes
  • 3 tablespoons semi-sweet mini chocolate chips, plus more, for serving, optional
  • 1 1/3 cups light vanilla soymilk
  • 1/3 cup fat-free liquid egg substitute
  • 3 tablespoons reduced-fat peanut butter
  • 2 1/2 tablespoons brown sugar (not packed)
  • Dash salt
  • Fat-free whipped topping, optional
  • Chopped peanuts, for serving, optional

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Place the toasted bread cubes into a standard loaf pan sprayed with nonstick spray and sprinkle chocolate chips evenly on top.

In a blender, combine soymilk, egg substitute, peanut butter, brown sugar, and salt. Process on medium speed until smooth. Pour the mixture over the bread cubes, making sure all the bread cubes are covered. Let stand 5 minutes.

Place dish in the oven and bake until pudding is firm, 45 to 50 minutes. Top with whipped topping and garnish with additional chocolate chips and chopped peanuts, if using. Slice, serve, and enjoy!

Cook's Note

This is best when served warm.

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