Chocolate Chunk Bread Pudding

Another favorite winter dessert. I'd never heard of Hawaiian sweet bread before -- look for the King Hawaiian brand. I bought the rolls and froze the ones I didn't use so that I could make this whenever I wanted. Regular white bread works just as well, or challah bread. I used chocolate chips when I didn't have squares of baking chocolate.
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CHOCOLATE CHUNK BREAD PUDDING
from Cooking Light (01/03)

1-¾ cups (1/2 inch) cubed Hawaiian sweet bread
2/3 cup 2% milk
2 tablespoons sugar
1-½ tablespoons unsweetened cocoa
1-tablespoon coffee flavored liqueur
½ teaspoon vanilla extract
1 large egg, lightly beaten
cooking spray
1 oz semisweet chocolate, coarsely chopped
2 tablespoons frozen fat-free whipped topping, thawed

1. Preheat oven to 350 degrees
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 325.
3. Combine milk and next 5 ingredients (milk thru egg) in a medium bowl, stirring will 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 oz) 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 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 wet. Serve each pudding warm with 1 tablespoon whipped topping.
Yield: 2 servings.

Calories 319 (30% from fat); Fat 10.6g