Chocolate Chunk Bread Puddings

• 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 Kahlua (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 350u0b0.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350u0b0 for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325u0b0.
3. 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.
4. 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.
5. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325u0b0 for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.

hawaiian sweet bread, milk, sugar, unsweetened cocoa, vanilla, egg, cooking spray, semisweet chocolate

Taken from www.myrecipes.com/recipe/chocolate-chunk-bread-puddings (may not work)