Total Time
1hr 5mins
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.

Ingredients Nutrition

  • 1 34 cups Hawaiian bread, cut into 1/2-inch cubes
  • 23 cup 2% low-fat milk
  • 2 tablespoons sugar
  • 1 12 teaspoons unsweetened cocoa
  • 1 tablespoon Kahlua
  • 12 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

Directions

  1. Preheat oven to 350°F.
  2. Arrange bread cubes in a single layer on a baking sheet.
  3. Bake for 5 minutes or until toasted.
  4. Remove bread from oven.
  5. Decrease oven temperature to 325°F.
  6. Combine milk and next 5 ingredients(milk through egg) in a medium bowl; stirring well with a whisk.
  7. Add bread, tossing gently to coat.
  8. Cover and chill 30 minutes or up to 4 hours.
  9. Divide half of bread mixture evenly between 2(6 oz) ramekins or custard cups coated with cooking spray; sprinkle evenley with half of chocolate.
  10. Divide remaining bread mixture between ramekins; top with remaining chocolate.
  11. Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1".
  12. Bake for 35 minutes or until set.
  13. Serve each pudding warm with 1 tablespoon whipped topping that has been mixed with macadamia nuts.
  14. Enjoy!

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