For a delightful treat try this recipe with you after-dinner coffee….
Mocha Bread Pudding
Nonstick cooking spray
1/4 cup granulated sugar
2 Tbsp baking cocoa
2 tsp instant coffee granules
3 1/2 cups French bread cubes
1 can (12 fl. oz.) Evaporated Fat Free Milk
2 large eggs
1 tsp vanilla extract
Powdered sugar (optional)
Frozen lite whipped topping, thawed
Fresh raspberries and/or mint leaves (optional)
Preheat oven to 350 degrees F. Coat 8-inch-square baking dish with nonstick cooking spray.
Combine granulated sugar, cocoa and coffee granules in small bowl. Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13×9-inch baking dish; fill 13×9-inch dish with warm water to 1-inch depth.
Bake for 30-35 minutes or until set. Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping, respberries and/or mint leaves.