When I was five years old I became friends with a girl who, to this day, is considered family to me. Sally has more dirt on me than anyone on the planet, so it’s best not to piss her off at this point.
Recently, while passing through Houston, Sally asked me for a gooey chocolatey dessert idea to pair with Port. You see, Sally and her husband, Jeff, have a blog too. Their blog is about one of my five favorite things in life – wine. Over at Share the Bottle they explore all sorts of different wines, suggesting pairings and makers for those of us who like wine, but don’t have a clue.
I told Sally I’d gladly hunt down a chocolate recipe, I mean, yeah, it’s tough, but someone’s got to do it, right? To sweeten the pot, Sally sent me a bottle of the Port that inspired the request, Heitz Cellars’ Ink Grade Port. I know, right? I have the BEST friends.
Here’s what I found – a chocolate bread pudding that knocked my socks off. I’m not the biggest fan of bread pudding generally, but this one? Sold. It was pretty easy to put together and although it claims to be only 2 servings, those are pretty generous portions and could easily be 3 servings.
I sat down with my piping hot chocolate bread pudding and my glass of port and thoroughly enjoyed both. I’d only had port twice before and neither time was I a fan of it. Perhaps this was the best example for me of how the right food can really make a difference in the wine because this was a divine dessert matchup.
The fruity flavors of the port were the perfect companion to the bread pudding which was indeed gooey, but also had nice chunks of chocolate throughout. The dark chocolate nature of the dessert wasn’t so sweet that the wine was off-putting either…just perfect.
Thank you Sally (and Jeff) for the lovely bottle of port and for “forcing” me to make a chocolate bread pudding. It was an absolute treat!
Chocolate Chunk Bread Pudding
Serves 2 (or 3!)
- 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.
Nutritional Information – per serving (2 servings) - Calories: 319, Calories from fat: 30%, Fat:10.6g, Saturated Fat: 5.2g, Monounsaturated Fat: 3.6g, Polyunsaturated Fat: 0.8g, Protein: 9.8g, Carbohydrate: 45.3g, Fiber: 2.1g, Cholesterol: 121mg, Iron: 1.8mg, Sodium: 141mg, Calcium: 125mg (WW Points Plus – 8)
Nutritional Information – per serving (3 servings)- Calories: 213, Fat: 7g, Saturated Fat: 3.5g, Monounsaturated Fat: 2.4g, Polyunsaturated Fat: .5g, Protein: 6.5g, Carbohydrate: 30.2g, Fiber: 1.4g, Cholesterol: 81mg, Iron: 1.2mg, Sodium: 94mg, Calcium: 83mg (WW Points Plus – 6)