Dark Chocolate Chunk Bread Pudding

Servings: 2 • Size: 1 pudding • Old Points: 6 pts • Points+: 7 pts Calories: 277.1 • Fat: 11.1 g • Carb: 34.7 g • Fiber: 2.8 g • Protein: 9.6 g

Dark Chocolate Chunk Bread Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-¾

    cups (1.25 oz) challah bread, cut into ½ inch cubes (no crust)

  • cup 1% reduced-fat milk

  • 2

    tbsp sugar

  • tbsp unsweetened cocoa

  • ½

    tsp vanilla extract

  • 1

    large egg, lightly beaten

  • cooking spray

  • 1

    oz dark chocolate, coarsely chopped (Green & Black's 70% dark)

  • 2

    tbsp fat-free whipped topping

Directions

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.


Nutrition

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