Double-Chocolate Bread Pudding

Recipe Ingredients

2/3 cup	157ml	Evaporated skimmed milk
1 1/2 tablespoons	22ml	Sugar
2 teaspoons	10ml	Unsweetened cocoa
1/2 teaspoon	2.5ml	Vanilla extract
2		Egg whites - lightly beaten
1 3/4 cups	414ml	Cubed French bread - (1/2-inch)
		Vegetable cooking spray
1 tablespoon	15ml	Semisweet chocolate mini-morsels

Recipe Instructions

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 325F for 40 minutes or until a knife inserted in center comes out clean.

Yield: 2 servings.

Source:
Cooking Light, Jan/Feb 1993, page 100

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