Chocolate Chunk Bread Puddings

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Try not to chop the chocolate too finely for this bread pudding recipe so you'll have good-sized chunks to bite into. Hawaiian sweet bread 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
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 30%
  • Fat: 10.6g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.8g
  • Carbohydrate: 45.3g
  • Fiber: 2.1g
  • Cholesterol: 121mg
  • Iron: 1.8mg
  • Sodium: 141mg
  • Calcium: 125mg

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

  1. Preheat oven to 350°.
  2. 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°.
  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 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.
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