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Chocolate Chunk Bread Puddings

Cooking Light
Chocolate Chunk Bread Puddings
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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Outstanding

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
Cooking Light, JANUARY 2003

Member Ratings and Reviews

5 stars
Jenny from An Unknown Location
I added a touch more coffee liqueur and some chopped up about 1/2 a banana in the middle of each. I put them in 8 oz ramekins which worked better. I thought it was a little too rich, but the guests all loved it.02/07/10

5 stars
Jessica
This is now my 'go-to' chocolate dessert recipe. You get such a satisfying, decadent result for minimal effort. I have made this several times, for last-minute weeknight treats and dinner parties alike. It has never disappointed. I do think the pudding would seem too rich without the whipped cream to balance it (though I make my own -not light!). For the puddings, I get the best chocolate flavor using Penzey's dutch cocoa. I like to let it sit for the full 4 hours if possible, but it tastes great either way.01/24/10