Ingredients
1¾cupschallah bread,cut into ½ inch cubes, no crust
⅔cup1% reduced-fat milk
2tbspsugar
1½tbspunsweetened cocoa
½tspvanilla extract
1large egg,lightly beaten
Cooking spray
1ozdark chocolate,coarsely chopped, Green & Black’s 70% dark
2tbspfat-free whipped topping,optional
Preparation
Preheat oven to 350 degrees F.
Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes or until toasted.
Remove bread from oven; decrease oven temperature to 325 degrees F.
In a medium bowl, combine milk, sugar, unsweetened cocoa, vanilla, and egg, stirring well with a whisk.
Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
Divide half of the bread mixture evenly between 2 6-ounce ramekins coated with cooking spray; sprinkle evenly with half of the chocolate.
Divide remaining bread mixture between ramekins; top with remaining chocolate.
Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan.
Bake at 325 degrees F for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.
