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)
Vegetable cooking spray
1 tablespoon Semisweet chocolate mini-morsels

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 1 inch. Bake at 325 deg for 40 minutes or until a knife inserted in center comes out clean.

Yield: 2 servings.

>From the cookbook files of Sharon Klinger, tmvm93b@... NOTES : chocolaty dessert.

Posted to MC-Recipe Digest V1 # Recipe by: Cooking Light, Jan/Feb 1993, page 100 From: Martha Sheppard <marthahs@...> Date: Mon, 09 Dec 1996 20:16:18 -0500

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