2 (1-ounce) slices French bread, cut into 3/4-inch cubes
1/4 cup mashed ripe banana
1/4 cup frozen egg substitute, thawed
3 tablespoons sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon vanilla extract
1 tablespoon semisweet chocolate mini-morsels
Vegetable cooking spray
How to Make It
Combine milk and bread; set aside. Combine banana and next 4 ingredients in a medium bowl, beating with a wire whisk until well blended. Stir in bread mixture and chocolate morsels.
Pour mixture evenly into 2 (10-ounce) custard cups coated with cooking spray. Place cups in an 8-inch square pan. Add hot water to pan to depth of 1 inch. Bake at 350° for 35 minutes or until set in center. Serve warm or at room temperature.