Chocolate-chip bread pudding
10
Points®
Total time: 1 hr 15 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
This recipe is rich, creamy and custardy and its caramel sauce topping makes this classic dessert even more decadent. You can whip it up on a whim since it utilizes many ingredients you probably already have stocked in your kitchen. Here, we've used small ramekins to make individually portioned desserts. Want to make this delicious recipe for four people? Double all the ingredients and put them in a 9 x 5-inch loaf pan. Place the pan in a roasting pan and add boiling water to come an inch up the sides of the loaf pan. Increase the baking time to 35 to 40 minutes. Cool and serve it in four slices.
Ingredients
Cooking spray
2 spray(s)
Egg
1 large egg(s)
Sugar
5 tsp
Fat free half and half creamer
½ cup(s)
Vanilla extract
¼ tsp
Reduced-calorie bread
1 slice(s), whole-grain variety, toasted and cut into 1⁄2-inch cubes
Semisweet chocolate chips
2 Tbsp, divided
Fat-free caramel topping
1 Tbsp
Instructions
1
Preheat oven to 325°F. Spray 2 (6-oz) ramekins with nonstick spray.
2
In small bowl, whisk egg and sugar until blended. Whisk in half-and-half and vanilla. In prepared ramekins, place bread cubes. Over bread, pour egg mixture. Sprinkle with 1 tbsp chocolate chips. Let stand 15 minutes, pushing down on bread with spoon a few times. Sprinkle remaining 1 tbsp chocolate chips on top.
3
In 8-inch square baking pan, place ramekins. Place pan in oven and add enough boiling water to pan to come halfway up sides of ramekins. Bake until puddings are just set, 25 to 30 minutes.
4
Carefully transfer ramekins to wire rack. Let cool about 20 minutes to serve warm, or serve at room temperature. Drizzle with caramel topping before serving.
5
Serving size: 1 pudding and 1 1/2 tsp caramel sauce
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