Sunday, February 20, 2011

Dark Chocolate Bread Pudding

I'm visiting my friend from college up in Michigan....her whole family came over for sunday night dinner.  I had a challah leftover from Shabbat and thought to make a bread pudding with it.  I saw this recipe (see below for exact recipe) on Skinny Taste and thought I'd try it out!  It was so amazing!!! Everyone enjoyed it very much along with strawberries and cool whip!!  Gina's recipe serves 2, so I multiplied the recipe by 5 for a whole loaf of challah and it can serve about 10-12 people!
Dark Chocolate Chunk Bread Pudding
Gina's Weight Watcher Recipes
Servings: 2  Size: 1 pudding  Old Points: 6 pts  Points+: 7 pts
Calories: 277.1 • Fat: 11.1 g • Carb: 34.7 g • Fiber: 2.8 g  • Protein: 9.6 g
  • 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

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.

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