Chocolate Chunk Bread Puddings

1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread

2/3 cup 2% reduced-fat milk

2 tablespoons sugar

1 1/2 tablespoons unsweetened cocoa

1 tablespoon Kahlúa (coffee-flavored liqueur)

1/2 teaspoon vanilla extract

1 large egg, lightly beaten

Cooking spray

1 ounce semisweet chocolate, coarsely chopped

2 tablespoons frozen fat-free whipped topping, thawed



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°.



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. Serve each pudding warm with 1 tablespoon whipped topping.

Pecan Pie Pudding

Vanilla Pudding

3/4 cup Granulated Sugar

1/8 teaspoon Salt

1/3 cup All-Purpose Flour

2 cups Milk

2 Eggs (separated)

2 tablespoons Butter (softened)

1 1/2 teaspoons Vanilla Extract

Candied Pecans

1 cup Chopped Pecans

1/3 cup Maple Syrup

1/3 cup Dark Brown Sugar

1/4 teaspoon Salt

1 cup Graham Crackers (coarsely crumbled)



To Make the Pudding:

Combine 3/4 cup Granulated Sugar, Salt, and Flour in a medium bowl. Slowly stir Milk into dry mixture.

Put mixture in medium sauce pot and cook, stirring continuously until mixture begins to thicken.

Beat Egg Yolks in a small bowl then briskly stir in a small amount of the hot mixture (about 1/2 cup) continuously whisking. Continue to add the hot mixture into the yolk mixture, whisking continuously, until half of the mixture remains in the pot. Add the yolk mixture back into the pot stirring continuously. Add the Butter and Vanilla and stir to combine. Cook over low heat, stirring continuously with a wooden spoon, until the mixture becomes a thick pudding. Remove from heat and set aside.

To make Candied Pecans:

Toast Pecans in a dry non-stick skillet over medium heat for a few minutes.

Once toasted, pour in the Maple Syrup and sprinkle in the Sugar. Stir to combine and season with Salt. When the Sugar has dissolved, remove from heat and cool completely (this can be made a few days in advance).

To Assemble:

Place a layer of Crumbled Graham Crackers in the bottom of 8 parfait glasses. Top with a thick layer of pudding and finish with Candied Pecans. Garnish with additional Graham Crackers if desired.

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