2 tablespoons unsweetened baking cocoa
2 teaspoons instant coffee powder
3 1/2 cups French bread cubes
1 (12 ounce) can evaporated milk
2 large eggs
1 teaspoon vanilla extract
Powdered sugar, (optional)
Non-dairy whipped topping, thawed (optional)
Fresh raspberries and mint, (optional)
Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Combine sugar, cocoa and instant coffee in small bowl. Place bread cubes in prepared baking dish.
Beat evaporated milk, eggs and vanilla extract in medium bowl until blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in a 13 x 9-inch baking dish; fill the 13 x 9-inch dish with water to 1-inch depth. Bake for 30 to 35 minutes or until set.
Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping raspberries and /or mint, if desired.
Makes 6 servings.