Dark Chocolate Bread Pudding
Jami Nolen, Nutrition Program Associate
February 10, 2013
Valentine's Day is a good excuse to enjoy dessert, especially chocolate! This recipe is perfect for that romantic dinner for two.
Makes 2 servings
- 1¾ cups (1/2-inch) cubed Hawaiian sweet bread
- 2/3 cup 2% reduced-fat milk
- 2 tablespoons sugar
- 1½ tablespoons unsweetened cocoa
- 1 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
- 1 ounce dark chocolate chips
- 2 tablespoons frozen fat-free whipped topping, thawed
- 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 or custard cups 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 hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.
(Amount per serving)
Calories from fat: 30%
Fat: 10.6 g
Saturated fat: 5.2 g
Monounsaturated fat: 3.6 g
Polyunsaturated fat: 0.8 g
Protein: 9.8 g
Carbohydrate: 45.3 g
Fiber: 2.1 g
Cholesterol: 121 mg
Iron: 1.8 mg
Sodium: 141 mg
Calcium: 125 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, May 15, 2013