Saturday, March 28, 2009

Decadent Chocolate Chunk Bread Pudding by Donna Fuller

This recipe yields 2 servings. It is easy to double or triple.
For bread pudding mixture:
2 ½ Hawaiian Sweet bread rolls
2/3 cup 2% milk
2 tbsp sugar
1 ½ tbsp unsweetened cocoa powder
1 tbsp Kahlua
½ tsp vanilla
1 large egg, lightly beaten

For topping:
1 oz semisweet chocolate, finely chopped

2 tbsp cool whip

Preheat Oven to 350 degrees. Slice bread rolls into 1-inch squares. Spread out into one layer on a baking sheet and bake in preheated 350 degree oven until slightly brown, about 5 minutes.
Combine all other dry and wet ingredients in a large bowl. Stir in browned bread squares. Cover and refrigerate mixture for a minimum of 30 minutes or up to 4 hours.
When you are ready to bake, preheat oven to 325 degrees. Lightly grease two 6-ounce ramekins. Fill each ramekin halfway with bread pudding mixture, sprinkle ¼ of chopped topping chocolate in each ramekin. Fill each ramekin with remaining bread pudding mixture and top with remaining chopped chocolate.
Place ramekins in a water bath and bake for 35 minutes at 325 degrees. Carefully remove hot ramekins from water bath and top each with a dollop of cool whip and serve warm. A mint sprig or berries are a nice additional garnish.

Donna's note: I think you could ax the Kahlua and maybe add a bit more vanilla and never really miss it.

Melba's note: Sammie has a group of close "MBA" friends that he frequently studies with or works with on projects. I sometimes remind him that "Donna's the best one out of all of you!" We've become good friends with her, her husband Todd, and their dog Samson (Phoebe's boyfriend). Donna, in addition to being smart and accomplished, is a fabulous cook! She sent on this recipe and I hope to get more from her. (hint... hint...) If you ever meet her, ask her how she got her boss arrested...

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