Bread pudding. Such a weird thing. It makes you all confused, and for some reason conjures up images of 19th century England (...or...maybe that's just me. Anyway...). And it's like....is it pudding? Is it bread? WHAT IS IT??!
Turns out, it's basically bread that's been soaked in stuff and ends up being, kind of, pudding.
Mind you, I've still never had the original bread pudding.
But chocolate bread pudding, oh it makes my heart sing!
I tried it for the first time at this bakery I love near where my old apartment is (but still close enough that I can totally go there sometimes). I didn't really know what to expect but-come on, if it's chocolate, I knew it couldn't be bad. When I took my first bite of the warm, tender, richness that is chocolate bread pudding, I fell in love. It sort of reminds me of a chocolate lava cake...I'm unsure as to exactly why. Something about richness and chocolate...yeah. Anyway, I've been longing to try my hand at making some at home, and when I found a lightened up, low calorie chocolate bread pudding-I was intrigued, to say the least. Then I just had to wait until I got around to making it. When I saw the Daring Bakers Challenge was challah bread-that was when I knew! IT WAS TIME! This recipe makes 2 ramekins (so, enough for me and Michael--even though that weirdo preferred his cold), but it's super easy to double! It's a really delicious, and decadent tasting option if you're worried about your waistline, but I must warn: it's not as amazing as the real deal (or at least not as amazing as Martha's Country Bakery's). HOWEVER-still super awesome, and nicer to your tum tum as swimsuit season approaches. A win win, really. :)
Dark Chocolate Bread Pudding (Lightened Up)
Calories per serving: 277.1 (including whipped topping)
- 1 3/4 cup challah bread, cut into 1/2 in. cubes (no crust)
- 2/3 cup milk (I used SkimPlus)
- 2 tbsp. granulated sugar
- 1 1/2 tbsp. unsweetened cocoa powder
- 1/2 tsp. vanilla extract
- 1 egg
- 1 oz. dark chocolate, coarsely chopped
- Optional: 2 tbsp. fat free whipped topping
- Preheat oven to 350 degrees. Lay bread chunks in a single layer on a baking sheet. Bake about 5 minutes. Remove.
- Whisk together milk, sugar, cocoa powder, vanilla, and egg in a medium bowl.
- Add bread and toss it gently to coat.
- Cover and chill at least 30 minutes, up to 4 hours. The bread will have soaked up the mixture:
- Coat two 6 oz. ramekins with cooking spray.
- Preheat oven to 325 degrees.
- Divide half of bread mixture evenly between the ramekins. Sprinkle evenly with half the chocolate.
- Top each ramekin evenly with the rest of the bread mixture, then the rest of the chocolate.
- Place ramekins in an 8 x 8 square baking pan and fill with 1 in. of hot water.
- Bake 35 minutes, until set. Serve warm (unless you're a freak like Michael and prefer them cold). Optional:top with 1 tbsp. whipped topping.