Ingredients:
- 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)
Directions:
- Preheat oven to 350°.
- 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 by 9-inch baking dish; fill 13 by 9-inch dish with warm 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 leaves.
