Chocolate Chunk Bread Pudding

(from lilpurpleflower’s recipe box)

Fat: 10.6 g
Protein: 9.8 g
Carb: 45.3 g
Fiber: 2.1 g
Calories: 319
Try not to chop the chocolate too finely so you’ll have good sized chunks to bite into.

Source: Cooking light

Serves 2 people

Categories: Dessert

Ingredients

  • 1 3/4 cups (1/2-inch) cubed Hawaiian Sweet bread
  • 2/3 cup 2% reduced fat milk
  • 2 tbsp sugar
  • 1 1/2 tbsp unsweetened cocoa
  • 1 tbsp Kahlua
  • 1/2 tsp vanilla extract
  • 1 large egg, lightly beaten
  • Cooking Spray
  • 1 ounce semisweet chocolate, coarsely chopped
  • 2 tbsp frozen fat-free whipped topping, thawed

Directions

  1. Preheat oven to 350 degrees.

  2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 5 minutes or until toasted. Remove bread from oven; decrease oven temp to 325.

  3. Combine milk and next 5 ingredients (milk thru 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 a 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 a 1 tbsp whipped topping.

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