Double Chocolate Bread Pudding with Fresh Berries
Barbra Crumpacker, RD, LD
2 cups (1/2-inch) cubed Hawaiian sweet bread
2/3 cup 2% reduced-fat milk
2 ½ tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3 tablespoons semisweet chocolate morsels
1 ½ cups sliced strawberries
2 tablespoons amaretto (optional)
6 tablespoons frozen fat-free whipped topping, thawed
Preheat oven to 350°.
Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
Combine sliced strawberries and amaretto. Refrigerate until ready to serve.
Combine milk and next 4 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 3 (6-ounce) ramekins or custard cups coated with cooking spray (about 3 tablespoons in each ramekin); sprinkle each with 1 tablespoon of chocolate morsels. Top ramekins with remaining bread mixture. (About 3 tablespoons each).
Place ramekins in a 9-inch rectangle baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until set. Serve each pudding warm with ½ cup strawberry amaretto mixture and 2 tablespoons whipped topping.