Ingredients

Nonstick cooking spray
1 C. firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread)
2 Tbs. miniature semisweet chocolate pieces
2 Tbs. sugar
1/3 C. fat-free milk
3 Tbs. refrigerated or frozen egg product, thawed, or 1 egg
1/2 tsp. finely shredded orange peel
1/4 tsp. vanilla
Sifted powdered sugar or fat-free whipped topping (optional)

Directions

Spray two 6-oz. individual souffle dishes or custard C. with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or C. Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary. Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or C. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking. Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.

Makes 2 servings.