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Chocolate Bread Pudding
This Chocolate Bread Pudding for Two is baked in ramekins with rich dark chocolate and a soft, custardy center. The perfect Valentine’s Day or date night dessert.
Ingredients
- 1 ¾ cups challah bread (, cut into 1/2 inch cubes (no crust) about 1.25 oz )
- ⅔ cup 1% reduced-fat milk
- 2 tbsp monkfruit sweetener (or sugar)
- 1 ½ tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
- 1 large egg (lightly beaten)
- cooking spray
- 1 ounce dark chocolate (coarsely chopped)
- 2 tbsp whipped topping (optional)
Instructions
- Preheat oven to 350F.
- 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 325F.
- 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 325F for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.
Nutrition
Serving: 1pudding, Calories: 224.5kcal, Carbohydrates: 33g, Protein: 9g, Fat: 11.5g, Saturated Fat: 6g, Cholesterol: 106mg, Sodium: 140.5mg, Fiber: 3g, Sugar: 9g
- WW Points: 7