Preparation Steps

• Preheat oven to 350°F.
• Arrange bread cubes in a single layer on a baking sheet. Bake at 350°F for 5 minutes or until toasted.
• Remove bread from oven; decrease oven temperature to 325°F.
• Combine milk, sugar, cocoa powder, vanilla extract, and beaten egg in a medium bowl, stirring well with a whisk.
• Add toasted bread cubes, tossing gently to coat. Cover and chill for 30 minutes or up to 4 hours.
• Divide half of the bread mixture evenly between two 6-ounce ramekins coated with cooking spray; sprinkle evenly with half of the chopped dark chocolate.
• Divide the remaining bread mixture between ramekins; top with remaining chocolate.
• Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to the pan.
• Bake at 325°F for 35 minutes or until set. Serve warm with 1 tablespoon fat-free whipped topping if desired.