Chocolate Bread Pudding – Serves: 6, Serving size: 1/2 cup
1 ¾ cup gluten-free bread
⅔ cup lite coconut milk
3 Tbsp honey
1 ½ tsp unsweetened cocoa powder
½ tsp vanilla extract
1 egg beaten
6 tsp dark chocolate chips

Preheat oven to 350° degrees. Dice bread and place on a cookie sheet for 5 minutes or
until lightly toasted, remove from oven and reduce temperature to 325. Combine milk,
honey, cocoa powder, vanilla and egg. Mix well. Add bread to mixture. Make sure it
is well coated. Cover and chill for 30 minutes. Divide 1/2 mix evenly between 6 Ramekins.
Sprinkle with half the chocolate chips. Add the remaining bread mix to the ramekins, and
the second half of the chocolate chips. Place ramekins in a shallow baking dish, add hot
water to baking dish until ramekins are half submerged. Bake for 30-35 minutes.

101g Calories, 14g Carbohydrates, 2g Protein, 4g Fat