A few weekends ago I was prepping for one of our Facebook Live Weight Watchers Chats. We were going to be talking about desserts on this particular Sunday evening and I had surrounded myself with chocolate…and whipped toppings…and fluffs….and decadence. Even though I plan these to be WW friendly some days I struggle. Struggle to keep it to one serving. Or on this Sunday one bite. I had to taste test everything didn’t I?
It became immediately apparent that if one of the things I was making didn’t satisfy the chocolate, gooey, whipped topping frenzy going on in my brain a whole lotta unintentional eating was going to happen after our chat.
I can’t even tell you how it happened. Where it came from. But I took a break from the prep area and started doodling in my recipe book. My daughter made this for me last year because she knows how much I love colored pens and paper. Even with all the technology at our fingertips there is just something about felt tips on paper.
And it happened. Before I knew it I was slicing the heel left over in a bread bag. And some of the ingredients from other chat ideas were coming together. And this. Oh this. I’ve had it three times since and it just keeps getting better every time.
Cinnamon Chocolate Bread Pudding: 5 Weight Watchers Smart Points
Ingredients:
- 1 slice Light bread (I’ve been using the heel off my White Wheat)
- 2 Tbsp Light Ricotta
- 1/2 cup unsweetened Vanilla Almond Milk (or less if it’s too soggy your first try)
- 1 Tbsp Torani Sugar Free Caramel Syrup (or similar)
- 1 tsp Truvia Baking Blend
- 1 tsp ground cinnamon
- 2 Tbsp Dark Chocolate Kodiak Cakes (or similar)
- 1 Tbsp Chocolate Dream Baking Chips (or similar but no more than 2 SP)
- Optional: 1 Tbsp Smuckers Caramel Sundae Syrup – add 1 SP
- Optional: 2 Tbsp Fat Free Whipped Topping – add 1 SP
- 1/4 cup Halo Top – add 1 SP
Preheat oven to 350 degrees. Spray a small oven safe dish with nonstick spray. In a small mixing bowl combine all ingredients except the bread and blend until fairly smooth with a fork. Cube or tear the bread into small pieces and add to the liquid mixture. Lightly mix and let sit for 15-20 minutes. Transfer to the oven safe dish and place in oven.
Bake on 350 for 20-25 minutes depending on how soft you like your bread pudding.
Remove from oven…it should be puffy and super hot. Allow to cool for 5-10 minutes and handle carefully, the baking dish is HOT. Resist the urge to pop a bite right in your mouth, the filling is HOT too!
The pudding is delicious all by itself but I highly recommend splurging and adding another point or two in caramel sundae syrup or whipped topping or Halo Top….trust me, you will satisfy whatever sweet tooth you had. My. Gosh. This. Is. Goooood.
For the rest of our Facebook Live Chat: Smart Point friendly Desserts! visit my YouTube Channel…be sure to like, comment and share so I can make more helpful videos like this one!
For easy access On The Go! this recipe is available on the If You Have an Egg App available for iPhone, iPad and Android devices.. Search IFYOUHAVEANEGG in your app store or visit the link below
