Chocolate Bread Pudding
- 1 3/4 cup 1" cubed Portugeuse Sweet Bread or Hawaiian Sweet Bread;
- 2/3 cup 2% milk;
- 2 Tablespoon sugar;
- 1 1/2 Tablespoon unsweetened cocoa;
- 1 Tablespoon Kahlua;
- 1/2 teaspoon vanilla;
- 1 egg, lightly beaten;
- 1 oz semisweet chocolate, finely grated;
- 2 Tablespoon fat-free whipped cream
- Preheat oven to 350. Arrange bread cubes on a baking sheet in a single layer. Bake 5 minutes until toasted. Combine milk and next 5 ingredients (thru egg) in a medium bowl, stirring well with a whisk. Add bread, toss to coat. Cover and chill 30 minutes or up to 4 hours. Divide half of bread mixture evenly between 2 (6oz) ramekins coated with cooking spray; sprinkle evenly with half of shredded chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate. Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1". Bake at 325 for 35 minutes or until set.
- Top each with 1 T fat-free whipped cream just before serving.
ube, milk, sugar, unsweetened cocoa, kahlua, vanilla, egg, semisweet chocolate, cream
Taken from www.epicurious.com/recipes/member/views/chocolate-bread-pudding-1221105 (may not work)