| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Jewish | Puddings, And, Custard | 2 | Servings |
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 |
| 1 | inch. |
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 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 <lss@coconet.com> NOTES : This is a yummy dessert...easy to make!
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