Chocolate Chunk Bread Pudding

Ingredients (serves 2):

Procedure:

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted, (or use stale bread or just dry out for a few days.)Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 6 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, and brownies tossing gently to coat. Cover and chill 30 minutes.

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.

NOTE: Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. Brioche bread or Portuguese sweet bread is a soft, sweet bread found in the bakery section of most grocery stores.