Rating: 5 stars
32 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 0
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  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light January 2003

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Credit: Rachel Johnson

Recipe Summary test

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

319 calories; calories from fat 30%; fat 10.6g; saturated fat 5.2g; mono fat 3.6g; poly fat 0.8g; protein 9.8g; carbohydrates 45.3g; fiber 2.1g; cholesterol 121mg; iron 1.8mg; sodium 141mg; calcium 125mg.
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