Chocolate Chunk Bread Puddings
- 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
Preheat oven to 350°.
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°.
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.
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.
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.
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.
- Yield: 2 servings
|Calories per serving:||319|
|Caloriesfromfat per serving:||30%|
|Fat per serving:||10.6g|
|Saturated fat per serving:||5.2g|
|Monounsaturated fat per serving:||3.6g|
|Polyunsaturated fat per serving:||0.8g|
|Protein per serving:||9.8g|
|Carbohydrate per serving:||45.3g|
|Fiber per serving:||2.1g|
|Cholesterol per serving:||121mg|
|Iron per serving:||1.8mg|
|Sodium per serving:||141mg|
|Calcium per serving:||125mg|