Chocolate Bread Pudding
Servings: 2 servings

1 ¾ cups challah bread, , cut into 1/2 inch cubes (no crust)
about 1.25 oz ⅔ cup 1% reduced-fat milk
2 tbsp monkfruit sweetener, or sugar
1 ½ tbsp unsweetened cocoa powder
½ tsp vanilla extract
1 large egg, lightly beaten
cooking spray
1 ounce dark chocolate, coarsely chopped
2 tbsp whipped topping, optional

Preheat oven to 350F.
Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325F.

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 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 1 inch of hot water to pan.

Bake at 325F for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.
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