Chocolate Bread Pudding For Two

Why has this recipe been sitting around waiting for me to post it? I made this back in AUGUST! I made this for my boyfriend's birthday--he loves bread pudding and I have never been a huge fan (I always want it to taste as magical as stuffing on Thanksgiving, but it's always a little too soggy or a little too crunchy and overall a little too disappointing for me). I decided to try to make it for him and it baked up wonderfully. It was perfectly cooked, tasted even better with ice cream, and this is a 2-person recipe! Okay, halfway through the dessert both of us realized we could probably have just split one it was so dense (could have also been that I cooked him a pretty big dinner).

I might try to make this again but given there are SO MANY bread pudding flavors and ideas and recipes out there, it might be a while.

Chocolate Bread Pudding For Two

Recipe from The Craving Chronicles

2 cups (5-6 slices) 1/2-inch cubed challah bread

2/3 cup 2% reduced-fat milk

2 tablespoons sugar

1 1/2 tablespoons unsweetened cocoa

1 tablespoon Bailey’s Irish Cream

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 large egg, lightly beaten

Cooking spray

2 ounces semisweet chocolate, coarsely chopped

Ice Cream or whipped cream (optional)

Preheat oven to 350°F. Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasted.

Combine milk, sugar, cocoa, Irish cream, vanilla, cinnamon and egg in a medium bowl. Whisk until thoroughly combined. Add toasted bread cubes and toss until coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

Preheat oven to 325°F. Coat the inside of two 7-ounce ramekins with cooking spray. Divide half of the chilled bread mixture evenly between the two ramekins. Top with half of the chopped chocolate. Divide the remaining half of the bread mixture between the ramekins, then top with the remaining chocolate.

Place ramekins in an 8-inch pan and add about an inch of hot water. Bake, uncovered, for about 35 minutes or until set.

Serve warm, topped with ice cream or whipped cream.