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)
Vegetable cooking spray
1 tb Semisweet chocolate
-mini-morsels
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@prodigy.com NOTES
: chocolaty dessert.
Yields
2 Servings
