Chocolate Chunk Bread Pudding

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Member since 2007
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Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

This 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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

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