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Dessert: Chocolate Chunk Bread Puddings -- w

Source of Recipe

Cooking Light, JANUARY 2003
Chocolate Chunk Bread Puddings
Yield: 2 servings

Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. Hawaiian bread is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss sandwiches.

1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
2/3 cup 2% reduced-fat milk
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
1 tablespoon Kahlúa (coffee-flavored liqueur)
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 ounce semisweet chocolate, coarsely chopped
2 tablespoons frozen fat-free whipped topping, thawed

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 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.

One serving equals:CALORIES 319(30% from fat); FAT 10.6g(sat 5.2g,mono 3.6g,poly 0.8g); PROTEIN 9.8g; CHOLESTEROL 121mg; CALCIUM 125mg; SODIUM 141mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 45.3g +++WWP: 7