Chocolate Chunk Bread Puddings

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.

Yield: 2 servings

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

319 (30% from fat)

Fat:

10.6g (sat 5.2g,mono 3.6g,poly 0.8g)

Protein:

9.8g

Carbohydrate:

45.3g

Fiber:

2.1g

Cholesterol:

121mg

Iron:

1.8mg

Sodium:

141mg

Calcium:

125mg