Chocolate Chunk Bread Pudding
Cooking Light Magazine
11 WW points for the entire pan
Preheat oven to 350°.
Arrange 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread (Buy it in the Deli section of grocery store)in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted.
Remove bread from oven;
Combine 2/3 cup 1% skim milk with 2 tablespoons Splenda/sugar blend (I use a little less) and 1 1/2 tablespoons unsweetened cocoa; 1 tablespoon Kahlúa (coffee-flavored liqueur or substitute very strong coffee) and 1/2 teaspoon vanilla extract and ½ cup Egg Beater in a medium bowl, stirring well with a whisk.
Add bread, tossing gently to coat. Do not over mix. It will turn to mush fast.
Cover and chill 30 minutes or up to 4 hours.
Pre-Heat oven to 325.
Put bread mixture in pan coated with cooking spray; sprinkle evenly with 1 ounce semisweet chocolate (or just use a bag of large chocolate chunks), coarsely chopped.
Place in a larger baking pan; add hot water to pan to a depth of 1 inch.
Bake at 325° for 35 minutes or until set.
I think it is even better when cooled.