Easy Bread Pudding Recipes: Chocolate Bread Pudding Recipe For Two
Chocolate Bread Pudding
I found this recipe in one of my Cooking Light cookbooks but changed it a little bit. It was super easy to make and delicious! The neat thing about this recipe for bread pudding is that it is just for 2. I particularly liked the toasted bread cubes and then the layering of bread with the chocolate. It smelled absolutely heavenly while it baked as well. I then went on to create another version of it - a vanilla bread pudding.
RECIPE FOR CHOCOLATE BREAD PUDDING
- 1-3/4 cups cubed bread (use Hawaiian sweet bread or artisan bread – but really any kind of bread will work - I used homemade French bread)
- 2/3 cup nonfat/skim milk
- 2 tablespoons sugar
- 1-1/2 tablespoons unsweetened cocoa
- 1 tablespoon Kahlua (I used amaretto)
- 1/2 teaspoon vanilla extract (can substitute almond extract)
- 1 large egg lightly beaten (or 1/4 cup egg substitute)
- Cooking spray
- 1 ounce semi-sweet chocolate chopped (or grind up chocolate chips)
- Whipped cream or whipped topping
- Preheat oven to 350 degrees.
- Place bread cubes in single layer on cooking sheet and bake at 350 degrees for 5 minutes or until toasted.
- Combine the milk, sugar, cocoa, Kahlua, vanilla and egg in a bowl or large measuring cup. Stir well with a whisk.
- Add the bread tossing to coat.
- Cover and chill for 30 minutes or up to 4 hours.
- Preheat the oven to 325 degrees.
- Divide half of the bread mixture between 2 6-ounce ramekins or custard cups coated with cooking spray.
- Sprinkle evenly with half of the chocolate.
- Divide the remaining bread mixture between the ramekins.
- Top with the remaining chocolate.
- Place the ramekins inside an 8-inch square baking pan and add hot water to the pan to a depth of 1 inch.
- Bake at 325 degrees for 35 minutes or until set.
- Serve warm with whipped cream.
- Substitute strong brewed coffee and 1/2 teaspoon sugar for the Kahlua or any other liqueur
- Use white chocolate chips instead of dark chocolate
- Use chocolate chips and pulse/grind/chop instead of chocolate
- Add walnuts or slivered almonds
- Orange liqueur is also great combined with chocolate - add a few dashes of dried orange peel to the bread crumbs after toasting - Grand Marnier
- Substitute cognac or flavored brandy as liqueur
- Try butterscotch chips instead of dark chocolate
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