Chocolate Bread Pudding

• 分量: 2 servings
• 調理時間: 15 minutes
• 総時間: 1 hour 20 minutes

材料

1 ¾ cups challah bread (, cut into 1/2 inch cubes, no crust about 1.25 oz)

⅔ cup 1% reduced-fat milk

2 tbsp monkfruit sweetener (or sugar)

1 ½ tbsp unsweetened cocoa powder

½ tsp vanilla extract

1 large egg (lightly beaten)

cooking spray

1 ounce dark chocolate (coarsely chopped)

2 tbsp whipped topping (optional)

手順

Preheat oven to 350F.

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 325F.

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 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 1 inch of hot water to pan.

Bake at 325F for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.

栄養

• サービングサイズ: 1 pudding
• カロリー: 224.5 kcal
• 脂肪総量: 11.5 g
• 飽和脂肪: 6 g
• コレステロール: 106 mg
• ナトリウム: 140.5 mg
• 炭水化物総量: 33 g
• 食物繊維: 3 g
• 糖質総量: 9 g
• タンパク質: 9 g