Ingredients
1 ¾ cup 1" cubed Portugeuse Sweet Bread or Hawaiian Sweet Bread;
2/3 cup 2% milk;
2 Tablespoon sugar;
1 ½ Tablespoon unsweetened cocoa;
1 Tablespoon Kahlua;
½ teaspoon vanilla;
1 egg, lightly beaten;
1 oz semisweet chocolate, finely grated;
2 Tablespoon fat-free whipped cream
Preparation
Preheat oven to 350. Arrange bread cubes on a baking sheet in a single layer. Bake 5 minutes until toasted. Combine milk and next 5 ingredients (thru egg) in a medium bowl, stirring well with a whisk. Add bread, toss to coat. Cover and chill 30 minutes or up to 4 hours. Divide half of bread mixture evenly between 2 (6oz) ramekins coated with cooking spray; sprinkle evenly with half of shredded chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate. Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1". Bake at 325 for 35 minutes or until set. Top each with 1 T fat-free whipped cream just before serving.
