Thursday, February 28, 2013
♥ Dark Chocolate Chunk Bread Pudding ♥
*1-3/4 cups (1.25 oz) challah bread, cut into 1/2 inch cubes (no crust)
*2/3 cup 1% reduced-fat milk
*2 tbsp sugar
*1 1/2 tbsp unsweetened cocoa
*1/2 tsp vanilla extract
*1 large egg, lightly beaten
*1 oz dark chocolate, coarsely chopped (Green & Black's 70% dark)
*2 tbsp fat-free whipped topping
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 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 1 inch of hot water to pan. Bake at 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.