Chocolate Chunk Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Don't chop the chocolate too finely, then you'll have good-sized chunks to bite into. Use Hawaiian bread from your grocery store - it can be found in the bakery section. I am sure you can find a good use for the leftover bread, some good ham and swiss chees sandwiches. I didn't include chilling up to 4 hours. Ingredients:
1 3/4 cups hawaiian bread, cut into 1/2-inch cubes |
2/3 cup 2% low-fat milk |
2 tablespoons sugar |
1 1/2 teaspoons unsweetened cocoa |
1 tablespoon kahlua |
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 |
2 teaspoons macadamia nuts, finely chopped |
Directions:
1. Preheat oven to 350°F.
2. Arrange bread cubes in a single layer on a baking sheet.
3. Bake for 5 minutes or until toasted.
4. Remove bread from oven.
5. Decrease oven temperature to 325°F.
6. Combine milk and next 5 ingredients(milk through egg) in a medium bowl; stirring well with a whisk.
7. Add bread, tossing gently to coat.
8. Cover and chill 30 minutes or up to 4 hours.
9. Divide half of bread mixture evenly between 2(6 oz) ramekins or custard cups coated with cooking spray; sprinkle evenley with half of chocolate.
10. Divide remaining bread mixture between ramekins; top with remaining chocolate.
11. Place ramekins in an 8 square baking pan; add hot water to pan to a depth of 1 .
12. Bake for 35 minutes or until set.
13. Serve each pudding warm with 1 tablespoon whipped topping that has been mixed with macadamia nuts.
14. Enjoy!
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