Chocolate Chunk Bread Pudding
  • Servings: 2
  • 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
  1. Preheat oven to 350°.
  2. Arrange bread cubes in a single layer on a baking sheet.
  3. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
  4. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk.
  5. Add bread, tossing gently to coat.
  6. Cover and chill 30 minutes or up to 4 hours.
  7. Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate.
  8. Divide remaining bread mixture between ramekins; top with remaining chocolate.
  9. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch.
  10. Bake at 325° for 35 minutes or until set.
  11. Serve each pudding warm with 1 tablespoon whipped topping.
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.