Chocolate Comfort

From now on, I am keeping cubes of Hawaiian bread and a bag of semisweet chocolate chips in my freezer. I made individual servings of chocolate bread pudding last night from Cooking Light that Todd declared were "the best thing you have made so far."

So, in case I lose the recipe, here it is: Toast 2 cups of 1/2-inch cubes of Hawaiian bread (a slightly sweet white bread) in a 350 degree oven (I skipped this step because my cubes were stale). Mix 2/3 cup milk, 1 egg, 2 tablespoons sugar, 1 1/2 tablespoons cocoa powder, 1 tablespoon flavored liquer (the recipe called for Kahlua, but I used Grand Marnier) and 1/2 teaspoon vanilla in a 4-cup glass measure or a medium bowl. Mix in the toasted cubes and chill for at least 30 minutes or up to 4 hours. Split half the bread cubes between two 6-ounce ramekins, layer 1/2 tablespoon chocolate chips into each, then layer the remaining bread cubes over the top and sprinkle each with another 1/2 tablespoon chocolate chips. Bake in a waterbath in a 325 degree oven 35 minutes until set. We ate them warm.