Prep: 10 min Bake: 60 min
Cost per Serving: 26 cents

 3/4 cup sugar
 1/3 cup unsweetened cocoa powder
 1/2 teaspoon instant coffee granules
 2 cups milk
 2 tablespoons butter or margarine
 3 large eggs
 4 slices firm white bread, cut in 1/2-inch cubes

1. Heat oven to 350 F. Have ready a shallow 1 1/2-quart 
baking dish and a large roasting
2. Stir sugar, cocoa and coffee in a medium-size saucepan 
until blended. Whisk in 1 cup
of the milk. Cook over medium heat, stirring often, 
2 to 3 minutes, until mixture comes
to a boil and sugar dissolves.
3. Remove from heat and stir in butter until melted. 
Whisk in remaining milk, then
eggs until blended. Stir in bread. Pour into baking 
4. Place dish in pan. Add hot water to pan to come halfway 
up sides of dish.
5. Bake 50 to 60 minutes, until knife inserted near 
center comes out clean. Remove from
water to a rack. Serve warm, at room temperature or 

* Serves 6. Per serving: 273 cal, 8 g pro, 40 g car, 
10 g fat, 128 mg chol with butter, 118 mg
chol with margarine, 201 mg sod. Exchanges: 2/3 starch/bread, 
1 3/4 fruit, 1/2
medium-fat meat, 1/3 dairy/skim milk, 1 1/2 fat

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