Two Minute Skinny Chocolate Bread Pudding Sundae

Today while my daughter Tori and I were home waiting for my little guy Josh to get off the bus, I wanted to make something quick and easy for us since we both were having a chocolate moment. I had a French bread from the mornings French toast breakfast and decided to make a chocolate bread pudding. This recipe is just so easy and it's made with things I had in the pantry and fridge. We both loved it and it was fun experimenting together. Oh, by the way, we gave Josh something special as well; a homemade peanut butter cookie, which is found on our blog as well.

Nutrition: calories 165, fat 2.7 g, carbs 19.4 g, fiber 1.2 g, sugars 7.9 g, sodium 280.1 mg, protein 8.4 g, Weight Watchers points 3

Ingredients:

6 thin to medium slices of a soft French bread (Found in the deli department of the market. There should be only 1 gram of fat per serving. Try getting the lowest fat and calorie you can find. They usually have a large variety in most markets.)
One 25-calorie packet of diet hot cocoa mix
1 1/2 tsp unsweetened cocoa powder, not Dutch processed
1/4 cup boiling water
1/2 cup fat free liquid egg substitute
1/2 tbsp Land O' Lakes light butter with canola, melted and cooled
1 tsp vanilla extract
1 tbsp mini chocolate chips
1 tbsp fat free caramel topping
2 tbsp marshmallow fluff
Fat free aerosol whipped cream, about 2 tbsp each

Directions:
Spray 2 ramekins with cooking spray and set aside.

1. In a large coffee mug, combine the cocoa mix, cocoa powder and boiling water. Stir well to combine and there are no lumps of chocolate. Set aside to cool off just a few minutes. 
2. In the meantime, cut your bread and place in the toaster oven to toast to a light to medium golden color. (Nice and crunchy) Cut into cubes or chunks. 
3. Now add the liquid egg and butter to the chocolate mixture and mix well; add the vanilla extract and mix again. 
4. Pour this mixture into a medium mixing bowl and toss in the bread and coat each piece. 
5. Spoon the mixture into 2 ramekin dishes and place in microwave for 1 minute. Take out and toss 1/2 tbsp of chips on top of each pudding. Place back in the microwave for another 45 seconds. Take out one more time and place a tbsp of fluff over the top of each pudding and put back in one more time for about 10 to 15 seconds. 
6. Be very careful when taking the ramekins out. Make sure you use potholders. 
7. Drizzle a half tbsp caramel topping over each pudding and let cool down for about 10 minutes. 

Spray on the whipped topping and dig in and enjoy this wonderful, guiltless chocolate treat!
Makes 2 Bread Puddings