Chocolate Chunk Bread Puddings

Here's the decadent dessert I served at the wine dinner a couple of months ago. It's wonderfully decadent and delicious with a glass of sparkling wine or Port. The perfect chocolatey dessert for Valentine's Day...


Chocolate Chunk Bread Puddings
Serves 2.


1 3/4 cups cubed (1/2 inch) Hawaiian sweet bread
2/3 cup 2% reduced-fat milk
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 ounce semisweet chocolate, roughly chopped


Preheat oven to 350 degrees.


Arrange bread cubes in a single layer on a baking sheet. Bake at 35o degrees for 5 minutes or until toasted. Remove bread from oven and reduce oven temperature to 325 degrees.


Combine milk and next five ingredients 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 each evenly with half of chocolate. Divide remaining bread mixture between ramekins and top with remaining chocolate.


Place ramekins in an 8 inch square baking pan; add hot water to pan to a depth if 1 inch. Bake at 325 degrees for 35 minutes or until set. Serve warm with whipped cream.