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Easy Bread Pudding Recipes: Chocolate Bread Pudding Recipe For Two

Updated on March 29, 2011

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.


Serves 2


  • 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

Photo Credit:  Flickr Stu_Spivack


  1. Preheat oven to 350 degrees.
  2. Place bread cubes in single layer on cooking sheet and bake at 350 degrees for 5 minutes or until toasted.
  3. Combine the milk, sugar, cocoa, Kahlua, vanilla and egg in a bowl or large measuring cup. Stir well with a whisk.
  4. Add the bread tossing to coat.
  5. Cover and chill for 30 minutes or up to 4 hours.
  6. Preheat the oven to 325 degrees.
  7. Divide half of the bread mixture between 2 6-ounce ramekins or custard cups coated with cooking spray.
  8. Sprinkle evenly with half of the chocolate.
  9. Divide the remaining bread mixture between the ramekins.
  10. Top with the remaining chocolate.
  11. Place the ramekins inside an 8-inch square baking pan and add hot water to the pan to a depth of 1 inch.
  12. Bake at 325 degrees for 35 minutes or until set.
  13. Serve warm with whipped cream.

Substitutions/Other Ideas

  • 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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