DARK CHOCOLATE CHUNK BREAD PUDDING

capture-5

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 (optional)

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. Bakeat 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping

Servings: 2 • Size: 1 pudding • Points +: 7 pts • Smart Points: 12
Calories: 277 • Fat: 11 g • Carb: 34 g • Fiber: 3 g • Protein: 9 g