Recipe - Double Chocolate Bread Pudding

2/3 cup Evaporated skimmed milk
1 One half tablespoon Sugar
2 teaspoon Unsweetened cocoa
One half teaspoon Vanilla extract
2 Egg whites; lightly beaten
1 Three fourths cup Cubed French bread; (1/2
inch size)
Vegetable cooking spray
1 tablespoon 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 (6ounce) custard cups with cooking spray. Spoon milk mixture evenly
into prepared cups, and top each with half of minimorsels.

Place cups in a 9inch 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 JEWISHFOOD digest V96 #039

Date: Wed, 25 Sep 1996 23:23:21 0400

From: Linda Shapiro lss@coconet.com

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