Chocolate Chunk Bread Pudding

• 1 34 cups Hawaiian bread, cut into 1/2-inch cubes
• 23 cup 2% low-fat milk
• 2 tablespoons sugar
• 1 12 teaspoons unsweetened cocoa
• 1 tablespoon Kahlua
• 12 teaspoon vanilla extract
• 1 large egg, lightly beaten
• cooking spray
• 1 ounce semisweet chocolate, coarsely chopped
• 2 tablespoons frozen fat-free whipped topping, thawed
• 2 teaspoons macadamia nuts, finely chopped

1. Preheat oven to 350F.
2. Arrange bread cubes in a single layer on a baking sheet.
3. Bake for 5 minutes or until toasted.
4. Remove bread from oven.
5. Decrease oven temperature to 325F.
6. Combine milk and next 5 ingredients(milk through egg) in a medium bowl; stirring well with a whisk.
7. Add bread, tossing gently to coat.
8. Cover and chill 30 minutes or up to 4 hours.
9. Divide half of bread mixture evenly between 2(6 oz) ramekins or custard cups coated with cooking spray; sprinkle evenley with half of chocolate.
10. Divide remaining bread mixture between ramekins; top with remaining chocolate.
11. Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1".
12. Bake for 35 minutes or until set.
13. Serve each pudding warm with 1 tablespoon whipped topping that has been mixed with macadamia nuts.
14. Enjoy!

hawaiian bread, milk, sugar, cocoa, kahlua, vanilla, egg, cooking spray, semisweet chocolate, nuts

Taken from www.food.com/recipe/chocolate-chunk-bread-pudding-153910 (may not work)