Warm Chocolate Bread Pudding

Name: Warm Chocolate Bread Pudding
Ingredients: nonstick cooking spray; 1 cup firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread); 2 tablespoons miniature semisweet chocolate chips; 2 tablespoons sugar; 13 cup nonfat milk; 1 egg; 12 teaspoon finely shredded orange peel; 14 teaspoon vanilla; sifted powdered sugar (optional) or fat-free whipped topping (optional)

9 ingredients

14 steps

Ingredients

nonstick cooking spray
1 cup firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread)
2 tablespoons miniature semisweet chocolate chips
2 tablespoons sugar
13 cup nonfat milk
1 egg
12 teaspoon finely shredded orange peel
14 teaspoon vanilla
sifted powdered sugar (optional) or fat-free whipped topping (optional)

Directions

1

Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray.
2

Divide the bread cubes between the two souffle dishes or cups.
3

Combine chocolate, sugar, and milk in a small saucepan.
4

Stir over low heat until the chocolate melts; remove from heat.
5

Beat smooth with a wire whisk, if necessary.
6

Place egg in a small bowl; gradually stir in the chocolate mixture.
7

Add the orange peel and vanilla.
8

Pour mixture over bread in the two dishes or cups.
9

Press lightly with back of spoon to be sure all bread cubes are moistened.
10

If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking.
11

Uncover before baking.
12

Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean.
13

Cool about 10 minutes; serve warm.
14

Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.