2003 Peanut Butter Bread Pudding

By boandozzy

1 cup equals 234 calories, 7 g fat (2 g saturated fat), 2 mg cholesterol, 557 mg sodium, 35 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Peanut Butter Bread Pudding in Light & Tasty February/March 2002, p46

Ingredients

• 3 cups fat-free milk
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 1 teaspoon vanilla extract
• 2 tablespoons reduced-fat peanut butter
• 4 cups cubed French bread
• 1/4 cup chopped dry roasted peanuts
• 2 tablespoons miniature semisweet chocolate chips

Preparation

Step 1

In a large bowl, whisk the milk, pudding mix and vanilla for 2 minutes or until smooth. Add peanut butter; mix well. Add the remaining ingredients; mix gently to combine. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until set. Cool for 5 minutes on a wire rack before cutting. Yield: 6 servings.