This is one of my all-time FAVORITE chocolate desserts. It's so simple to make and not that bad for you - unless you eat it with three scoops of vanilla ice cream like me.
It's so nice having your own individual serving of dessert - that way you don't have to share :) This recipe makes two serving and is only 319 calories each. Soooo good and decadent, you'll make this dessert over and over again. Nummmmm!
Chocolate Chunk Bread Pudding
Adapted from here
Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. Hawaiian bread pudding is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss sandwiches.
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), optional
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
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.
**I eat this with vanilla ice cream