Double-chocolate Bread Pudding Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Evaporated skimmed milk,
1 1/2 tbsp: Sugar,
2 tsp: Unsweetened cocoa,
1/2 tsp: Vanilla extract,
2: Egg whites, lightly beaten
1 3/4 cup: Cubed French bread,, 1/2-inch
Vegetable cooking spray,
1 tbsp: Semisweet chocolate mini-morsels,
Directions:
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.
Posted to MC-Recipe Digest V1 #
Recipe by: Cooking Light, Jan/Feb 1993, page 100
From: Martha Sheppard
Date: Mon, 09 Dec 1996 20:16:18 -0500
Source from luhu.jp
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.
Posted to MC-Recipe Digest V1 #
Recipe by: Cooking Light, Jan/Feb 1993, page 100
From: Martha Sheppard
Date: Mon, 09 Dec 1996 20:16:18 -0500
Source from luhu.jp