Source: Cooking Light, J/F 2003
1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
2/3 cup 2% reduced-fat milk
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
1 tablespoon Kahlua (coffee-flavored liqueur)
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1 ounce semisweet chocolate, coarsely chopped
2 tablespoons frozen fat-free whipped topping, thawed
Preheat oven to 350º.
Arrange bread cubes in a single layer on a baking sheet. Bake at 350º for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325º.
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-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325º for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.
Calories 319 (30% from fat); Fat 10.6g (sat 5.2g, mono 3.6g, poly 0.8g); Protein 9.8g; Carb 45.3g, Fiber 2.1g; Chol 121mg; Iron 1.8mg; Sodium 141mg; Calc 125mg.
My notes: If you want a nice, sweet treat without a ton of guilt, these are very good.