Dark Chocolate Chunk Bread Pudding

By á-40522

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

Ingredients

• 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
• cooking spray
• 1 oz dark chocolate, coarsely chopped (Green & Black's 70% dark)
• 2 tbsp fat-free whipped topping

Preparation

Step 1

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.