Extra special bread pudding Black Forest cake style!
1-3/4 c. (1/2-inch) cubed Hawaiian sweet bread
2/3 c. 2% reduced-fat milk
2 T. sugar
1-1/2 T. unsweetened cocoa
2 T. Tubby Olive Black Cherry, Espresso, or Dark Chocolate Balsamic
1/2 t. vanilla extract
1 large egg, lightly beaten
1 oz. semisweet chocolate, coarsely chopped
1/2 c. whipped cream
Preheat oven to 350. Arrange bread cubes in a single layer on parchment lined baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 35 minutes or until set. Divide whipped cream between the two ramekins. Serves 2.