Prep 15 mins
Cook 50 mins
Don't chop the chocolate too finely, then you'll have good-sized chunks to bite into. Use Hawaiian bread from your grocery store - it can be found in the bakery section. I am sure you can find a good use for the leftover bread, some good ham and swiss chees sandwiches. I didn't include chilling up to 4 hours.
- 1 3⁄4 cups Hawaiian bread, cut into 1/2-inch cubes
- 2⁄3 cup 2% low-fat milk
- 2 tablespoons sugar
- 1 1⁄2 teaspoons unsweetened cocoa
- 1 tablespoon Kahlua
- 1⁄2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- cooking spray
- 1 ounce semisweet chocolate, coarsely chopped
- 2 tablespoons frozen fat-free whipped topping, thawed
- 2 teaspoons macadamia nuts, finely chopped
- Preheat oven to 350°F.
- Arrange bread cubes in a single layer on a baking sheet.
- Bake for 5 minutes or until toasted.
- Remove bread from oven.
- Decrease oven temperature to 325°F.
- 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 oz) ramekins or custard cups coated with cooking spray; sprinkle evenley with half of chocolate.
- Divide remaining bread mixture between ramekins; top with remaining chocolate.
- Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1".
- Bake for 35 minutes or until set.
- Serve each pudding warm with 1 tablespoon whipped topping that has been mixed with macadamia nuts.