9. Chocolate bread pudding
Cut up Hawaiian sweet round bread into half-inch cubes. Bake 2 cups of these bread cubes for 5 minutes at 350°F. In a medium-sized bowl, mix ⅔ cup reduced fat milk, 2 tablespoons of unsweetened cocoa, a tablespoon of Kahlúa liqueur, vanilla extract and 1 beaten egg, and whisk well. Toss in the toasted bread and leave in the refrigerator for a few hours. Spoon into ramekins and serve.
