Chocolate Chunk Bread Puddings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Try not to chop the chocolate too finely for this bread pudding recipe so you'll have good-sized chunks to bite into. Hawaiian sweet bread is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss sandwiches. Ingredients:
1 3/4 cups (1/2-inch) cubed hawaiian sweet bread |
2/3 cup 2% reduced-fat milk |
2 tablespoons sugar |
1 1/2 tablespoons unsweetened cocoa |
1 tablespoon kahlúa (coffee-flavored liqueur) |
1/2 teaspoon vanilla extract |
1 large egg, lightly beaten |
cooking spray |
1 ounce semisweet chocolate, coarsely chopped |
2 tablespoons frozen fat-free whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
3. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
4. Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
5. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.
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