Mocha Fudge Bread Pudding

Ingredients

• 1 1/3 cups 1% low-fat milk
• 1 cup hot strong brewed coffee
• 1/4 cup packed dark brown sugar
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• Dash of salt
• 2 large egg whites
• 8 cups (1-inch) cubed white bread (about 10 ounces)
• Cooking spray
• 1 1/4 cups semisweet chocolate chips

Preparation

1. Preheat oven to 350°.
2. Combine low-fat milk, hot coffee, and dark brown sugar in a medium saucepan over medium-high heat; bring to a simmer, stirring until brown sugar dissolves. Remove from heat, and cool to room temperature. Add egg substitute, vanilla extract, salt, and egg whites, stirring with a whisk. Combine egg mixture and bread in a large bowl, tossing gently to coat. Let stand 30 minutes.
3. Spoon half of bread mixture into an 8-inch square baking dish coated with cooking spray, and sprinkle evenly with chocolate chips. Top chocolate chips with remaining bread mixture. Bake at 350° for 45 minutes or until center is set. Let stand 10 minutes before serving.