Double Chocolate Bread Pudding with Fresh Berries


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

Cooking spray

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.

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