Title: Double-Chocolate Bread Pudding
Categories: Dessert
Yield: 2 Servings

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)
		Vegetable cooking spray
1	tb	Semisweet chocolate
		Mini-morsels

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.

Recipe By : Cooking Light, Jan/Feb 1993, page 100

From: "Keri, J. (Mike)" date: Tue, 30 Jul 1996 06:06:46 ~0700

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