Double Chocolate Bread Pudding

Title:
Double Chocolate Bread Pudding

Yield:
2 Servings

Categories:
Puddings,
Custard




Ingredients:





   2/3 c  Evaporated skimmed milk


 1 1/2 tb Sugar


     2 ts Unsweetened cocoa


   1/2 ts Vanilla extract


     2    Egg whites; lightly beaten


 1 3/4 c  Cubed French bread; (1/2-


          -inch size)


          Vegetable cooking spray


     1 tb Miniature chocolate chips






 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 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 


 


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