Saturday, August 1, 2009

All these meals...Now for a Dessert

I've mentioned my love of free things and coupons before (it's no secret). This week I had a coupon for a new product - Nasoya soy creations. It might sound a little (or very) scary, but it is essentially pudding with soy milk instead of regular milk. I opted for the chocolate flavor and came home to check the website for recipes.

It was hot (no AC in the Good Cook Doris kitchen), so I looked for the recipe that required the least amount of effort and the least amount of time in the oven.

I decided on the Chocolate Bread Pudding, the recipe called for just a few ingredients. I adapted the recipe to a two serving size and used what we had on hand. For the full recipe, use the link above. My version used whole wheat potato bread. Instead of a whole baking dish (I would eat it all if it was there), I made 1/4 of the recipe and baked it in two 4-inch springform pans for eating and storing.

Chocolate Bread Pudding
Adapted from Nasoya

About 1/4 cup Nasoya Silken Creations Dark Chocolate
1 tablespoon cocoa powder
4-5 slices of whole wheat bread, bread crust removed, torn into 1 inch pieces
Confectionery (Powdered) sugar for dusting

Preheat the oven to 350 degrees
Combine the soy creations, cocoa powder and bread in a bowl and mix gently (don't squish the bread)
Let the mix sit for 10 minutes so the chocolate can be absorbed
Divide the mixture evenly into two 4-inch springform pans (or oven safe bowls)
Bake for 15 minutes and check for doneness
Cook for up to 15 more minutes (it should be cooked through, but not crunchy)
Sprinkle with confectionery sugar
Serve warm (a la mode if you have ice cream on hand)

Prep time: 15 minutes
Cook time: 15-30 minutes
Bowl, spatula, springform pans, measuring cups, and spoon

Sprinkled with a little powdered sugar it was delicious! The next day I warmed the second serving up in the microwave for about 15 seconds before eating. It was even better the second time!

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