Name: Double Chocolate Bread Pudding
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.

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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