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