How to make it

  • Preheat oven to 350*.
  • Arrange bread cubes in a single layer on a baking sheet and bake for 5 minutes or until toasted. Remove bread from oven and decrease temperature to 325*
  • Combine milk and next 5 ingredients 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 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" square baking pan; add hot water to pan to a depth of 1". Bake at 325* for 25 minutes or until set. Serve warm with whipped topping.
  • 319 calories per serving; 30% from fat.
  • WINE NOTE: Chocolate is tough on most wines, but port--which comes in a variety of styles--is one exception. Try a late bottled vintage port, which doesn't need decanting. Top producers are Grahams, Smith-Woodhouse, and Taylor Fladgate (each about $25 - $30).

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  • pointsevenout 7 years ago
    Looks like I forgot the milk as an ingredient. Will have to dust off the old cook book to find out how much.
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    " It was excellent "
    momo_55grandma ate it and said...
    high5 recipe thanks
    Was this review helpful? Yes Flag

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