- Cooking Time:
- Servings: 2
- Preparation Time:
- 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.
NotesThis is a wonderfully decadent dessert that is easy to make and will certainly impress!!
The recipe will make 2 servings, but can be easily doubled.
Most stores carry Kings Hawaiian sweet bread in their bakery sections. Portuguese sweet bread would also work well in this recipe.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Breads and Pastry 101
Driscoll's Berry Desserts
MetroCooking DC 2013See More
Carmelized Banana Tart (Land O Lakes)
Betty Crocker Ooey Gooey Pumpkin Caramel Cupcakes
Chinese Chicken WingsSee More