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
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 degrees for 40 minutes or until a knife inserted in center
comes out clean.
Yields
2 Servings