Double chocolate bread pudding

2 Servings

Ingredients

Quantity Ingredient
⅔ cup Evaporated skimmed milk
1½ tablespoon Sugar
2 teaspoons Unsweetened cocoa
½ teaspoon Vanilla extract
2 Egg whites; lightly beaten
1¾ cup Cubed French bread; (1/2- inch size)
Vegetable cooking spray
1 tablespoon Miniature chocolate chips
1 inch.

Directions

Combine milk, sugar, and cocoa in a medium bowl. Stir with a wire whisk until well blended.

Add vanilla and egg whites; stir well. Add bread cubes, stirring until moistened.

Coat 2 (6-ounce) custard cups with cooking spray. Spoon milk mixture evenly into prepared cups, and top each with half of mini-morsels.

Place cups in a 9-inch square baking pan. Add hot water to pan to depth of Bake at 325 degrees for 40 minutes or until a knife inserted in center comes out clean.

Recipe By : Cooking Light Magazine Jan/Feb 1993 Page 100 Posted to JEWISH-FOOD digest V96 #039 Date: Wed, 25 Sep 1996 23:23:21 -0400 From: Linda Shapiro <lss@...>

NOTES : This is a yummy dessert...easy to make!

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