PREHEAT the oven to 350°. Spray two 6-ounce individual soufflé dishes or custard cups with cooking oil or nonstick cooking spray. Divide the bread cubes between the two soufflé dishes or cups.
COMBINE chocolate, sugar, and milk in a small saucepan. Stir over low heat till the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.
PLACE egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking.
BAKE in a 350° oven for 15 to 20 minutes till the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6976.5mg||241 %|
|Potassium 2.2mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 2
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