It is holiday season, and whether you are serving brunch or setting a sweet buffet, this Cooking Light Recipe has been one that I keep around for festive occasions.
A little lighter with 2% milk, you may top the warm pudding with fat-free whipped topping or use Stevia instead of sugar.
Serves 2 (you may double this recipe three times for groups)
Ingredients
1 ¼ cups (1/2 inch cubes) Hawaiian sweet bread
2/3 cup 2% reduced fat milk
2 Tablespoons sugar or equivalent of Stevia
1 ½ Tablespoons unsweetened cocoa
1 Tablespoon Kahlua
½ tsp. vanilla extract
1 large egg, lightly beaten
Cooking Spray
1 ounce semisweet chocolate, coarsely chopped
2 Tablespoons fresh whipped cream
Chocolate shavings, dried cherries, mint leaf garnish
Directions
- Preheat oven to 350 degrees. Spray food release spray into custard cups or ramekins. Arrange bread cubes in single layer on a baking sheet. Bake for 5 minutes or until toasted. Remove bread from oven and decrease temperature to 325 degrees.
- Combine milk and the next 5 ingredients in a medium bowl, stirring well with a whisk. Add bread, toss gently to coat and cover. Chill 1-4 hours.
- Divide half of the bread mixture evenly between 2 6 ounce ramekins or custard cups that are greased with food spray or butter. Sprinkle evenly with half the chocolate. Divide remaining bread mixture between ramekins and top with remaining chocolate.
- Place ramekins in an 8 inch square baking pan. Add hot water to pan in the depth of 1 inch. Bake at 325 degrees for 35 minutes. Serve warm with whipped cream, chocolate shavings and dried cherries as garnish and mint sprig.
