This is a solid recipe and very yummy. I used dark chocolate chips instead of semisweet chocolate.
Chocolate Chunk Bread Puddings
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.
More From Cooking Light
- 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
- 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 KahlÃºa (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
- 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.
Only you will be able to view, print, and edit this note.Add Note