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Bonus Dessert Recipe to go with that awesome dinner ♥ Chocolate Chunk Bread Pudding

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

Preparation

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.

Nutritional Information

Calories: 319
Fat: 10.6g
Saturated fat: 5.2g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 0.8g
Protein: 9.8g
Carbohydrate: 45.3g
Fiber: 2.1g
Cholesterol: 121mg
Iron: 1.8mg
Sodium: 141mg
Calcium: 125mg

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