Categories: Dessert

Ingredients

• 1 3/4 cups (1/2-inch) cubed Hawaiian Sweet bread
• 2/3 cup 2% reduced fat milk
• 2 tbsp sugar
• 1 1/2 tbsp unsweetened cocoa
• 1 tbsp Kahlua
• 1/2 tsp vanilla extract
• 1 large egg, lightly beaten
• Cooking Spray
• 1 ounce semisweet chocolate, coarsely chopped
• 2 tbsp frozen fat-free whipped topping, thawed

Directions

1. Preheat oven to 350 degrees.

2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 5 minutes or until toasted. Remove bread from oven; decrease oven temp to 325.

3. Combine milk and next 5 ingredients (milk thru 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.

4. 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.

5. Place ramekins in a 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 a 1 tbsp whipped topping.

Email to a friend | Print this recipe | Back