Chocolate Bread Pudding

Name: Chocolate Bread Pudding
Yield: 2 servings
Cuisine: American
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)

—·American

Prep—

Cook—

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Skinnytaste

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

6 steps

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.

5 min

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.

30 min

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.

35 min

Progress

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