Chocolate Chunk Bread Puddings

Try not to slice the chocolate too finely for this bread pudding recipe, so you'll end up with good-sized pieces that you can take a bite out of. Hawaiian sweet bread is a soft, sweet bread that can be found in the baking section of most grocery stores. Leftovers are good for ham and Swiss sandwiches.
Preheat the oven to 350 degrees.Place the bread cubes in a single layer on a baking sheet. Bake at 350 ° C for 5 minutes or until lightly browned. Remove the bread from the oven; reduce the oven temperature to 325 degrees.Combine the milk and the next 5 ingredients (milk and egg) in a medium bowl, mixing well with a whisk. Add the bread, stirring gently to coat. Cover and refrigerate for 30 minutes or up to 4 hours.Spread half of the bread mixture evenly between 2 6-ounce tins or custard cups coated with cooking spray; sprinkle evenly with half of the chocolate. Spread the remaining bread mixture over the tins; top with the remaining chocolate.Place the molds in an 8-inch square baking dish; pour hot water into the pan to a depth of 1 inch. Bake at 325 degrees for 35 minutes or until cooked through. Serve each pudding warm, sprinkled with 1 tablespoon of whipped topping.