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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