Ready to think outside the candy box this Valentine’s Day? You’ve stumbled upon the right recipe! Chocolate comfort food to the max!! (Note: This recipe has been tested by yours truly… but I did not share!)

Chocolate Chunk Bread Puddings for Two

Makes 2 servings

  • 1 3/4 cups cubed Hawaiian sweet bread (1/2” cubes)
  • 2/3 cup milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons cocoa powder
  • 1 tablespoon Kahlúa (optional)
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 ounce semisweet chocolate, coarsely chopped
  • Whipped cream (homemade or purchased) for serving
  1. Preheat oven to 350°. 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 325°.
  2. Combine milk, sugar, cocoa powder, Kahlua, vanilla and egg in a medium bowl; mix well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  3. Divide half of bread mixture evenly between 2 (6 oz) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chopped chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
  4. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1”. Bake at 325° for 35 minutes or until set. Serve each pudding warm with lashings of whipped cream.