Chocolate Bread Pudding

About This Recipe

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

1. Preheat oven to 350F.
2. 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.
3. 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.
4. 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.
5. Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan.
6. Bake at 325F for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.