Mocha Bread Pudding

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  • Nonstick cooking spray
  • 1/4 cup granulated sugar
  • 2 tablespoons baking cocoa
  • 2 teaspoons instant coffee granules
  • 3 1/2 cups French bread cubes
  • 1 can (12 fl. ounce) evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional)
  • Frozen light whipped topping, thawed
  • Fresh raspberries and/or mint leaves (optional)


  1. Preheat oven to 350°.
  2. Coat 8-inch-square baking dish with nonstick cooking spray.
  3. Combine granulated sugar, cocoa and coffee granules in small bowl.
  4. Place bread cubes in prepared baking dish.
  5. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture.
  6. Pour over bread, pressing bread into milk mixture.
  7. Place dish in 13 by 9-inch baking dish; fill 13 by 9-inch dish with warm water to 1-inch depth.
  8. Bake for 30 to 35 minutes or until set.
  9. Sprinkle lightly with powdered sugar.
  10. Garnish each serving with whipped topping, raspberries and/or mint leaves.
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