Skinnytaste Dark Chocolate Chunk Bread Pudding

1-1/4  ounces		challah bread, cut into 1/2 inch cubes (no crust) [recipe]
2/3  cup		skim milk
2  tablespoons		sugar
1-1/2  tablespoons		unsweetened cocoa
1/2  teaspoon		vanilla extract
1		large egg, lightly beaten
1		cooking spray
1  ounce		dark chocolate, coarsely chopped (Green & Black's 70% dark)
2  tablespoons		fat-free whipped topping

Tip: Click on the ingredient links to learn the nutritional information for all the Skinnytaste Dark Chocolate Chunk Bread Pudding ingredients. The serving size for any ingredient in Skinnytaste Dark Chocolate Chunk Bread Pudding may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 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 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.