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“adopted from cooking light by "the craving chronicles" - - cook time includes minimum chilling time”
1hr 15mins

Ingredients Nutrition

  • 5 slices cubed challah (1/2 inch cubes)
  • 23 cup 2% low-fat milk
  • 2 tablespoons sugar
  • 1 12 tablespoons unsweetened cocoa
  • 1 tablespoon bailey's irish cream
  • 12 teaspoon vanilla extract
  • 12 teaspoon cinnamon
  • 1 large egg, lightly beaten
  • cooking spray
  • 2 ounces semisweet chocolate, coarsely chopped


  1. Preheat oven to 350°F Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasted.
  2. Combine milk, sugar, cocoa, Irish cream, vanilla, cinnamon and egg in a medium bowl. Whisk until thoroughly combined. Add toasted bread cubes and toss until coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
  3. Preheat oven to 325°F Coat the inside of two 7-ounce ramekins with cooking spray. Divide half of the chilled bread mixture evenly between the two ramekins. Top with half of the chopped chocolate. Divide the remaining half of the bread mixture between the ramekins, then top with the remaining chocolate.
  4. Place ramekins in an 8-inch pan and add about an inch of hot water. Bake, uncovered, for about 35 minutes or until set.
  5. Serve warm with ice cream.

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