Dark Chocolate Chunk Bread Pudding
Ingredients
The pudding
-
1¾
cups
challah bread, cut into ½ inch cubes (no crust)
-
⅔
cup
1% reduced-fat milk
-
2
tbsp
sugar
-
1½
tbsp
unsweetened cocoa
-
½
tsp
vanilla extract
-
1
large
egg, lightly beaten
-
1
oz
dark chocolate, coarsely chopped
-
2
tbsp
fat-free whipped topping (optional)
For baking
Instructions
- Preheat the oven to 350°F.
- Arrange bread cubes in a single layer on a baking sheet and bake for 5 minutes until toasted.
- Remove the bread from the oven and decrease the temperature to 325°F.
- In a medium bowl, combine milk, sugar, cocoa, vanilla extract, and beaten egg, stirring well.
- Add the toasted bread to the milk mixture, tossing gently to coat, and cover to chill for 30 minutes to 4 hours.
- Divide half of the bread mixture between two ramekins coated with cooking spray, then sprinkle with half of the chopped chocolate.
- Top with the remaining bread mixture and the rest of the chocolate.
- Place the ramekins in a baking pan and add 1 inch of hot water to the pan.
- Bake at 325°F for 35 minutes or until set.
- Serve warm with a tablespoon of whipped topping if desired.
Nutrition Facts (estimated)
Servings
2
Calories
277
Total fat
11g
Total carbohydrates
34g
Total protein
9g
Sodium
68mg
Cholesterol
110mg
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