This recipe is from the 2004 Cooking Light cookbook. It yielded two servings, baked in 6oz ramekins. I wanted to make smaller servings in my 3.5 oz ramekins. I altered this slightly by adding more milk and eggs, an extra ¼ cup of bread – and I didn’t measure the chocolate. The recipe called for 1 oz of semisweet chocolate to be coarsely chopped. I opted to use chocolate chips – and I didn’t measure how much I used. I’d guess about 1 ½ tablespoons, per ramekin. (Original recipe – served 2 for 319 calories each. This serves 4)
2 cups (1/2 inch) cubed Hawaiian sweet bread
1 1/3 cup 2% milk
1 ½ tablespoons unsweetened cocoa
1 tablespoon Kahlua
1 tsp vanilla extract
2 large eggs, lightly beaten
Whipped cream – or whipped topping.
Preheat oven to 350. Spray each of the ramekins with cooking spray.
Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, until toasted. Remove from oven and decrease temp to 325.
Combine milk and next five ingredients in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill for 30 minutes, or up to 4 hours.
Fill each of the four ramekins half full with the bread mixture. Sprinkle some chocolate chips over each. Fill each of the four ramekins with the remaining bread mixture, and top with more chocolate chips.