Chocolate Chunk Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This dish is just too good and very easy to make. Try not to chop the chocolate too finely so you'll have good size chunks to bite into. Hawaiian bread is found in the bakery section of most grocery stores. Recipe lifted from Cooking Light 2004. Ingredients:
1 3/4c hawaiian bread, cubed to 1/2 |
2t sugar |
1 1/2t unsweetened cocoa |
1t kahlua (coffee flavored liqueur) |
1/2t vanilla extract |
1 large egg, lightly beaten |
cooking spray |
1oz semisweet chocolate, coarsely chopped |
2t frozen fat free whipped topping, thawed |
Directions:
1. Preheat oven to 350*.
2. Arrange bread cubes in a single layer on a baking sheet and bake for 5 minutes or until toasted. Remove bread from oven and decrease temperature to 325*
3. Combine milk and next 5 ingredients 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 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 square baking pan; add hot water to pan to a depth of 1 . Bake at 325* for 25 minutes or until set. Serve warm with whipped topping.
6. 319 calories per serving; 30% from fat.
7. WINE NOTE: Chocolate is tough on most wines, but port-which comes in a variety of styles-is one exception. Try a late bottled vintage port, which doesn't need decanting. Top producers are Grahams, Smith-Woodhouse, and Taylor Fladgate (each about $25 - $30).
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