Mocha Bread Pudding

• 9 cups French bread, cut into 1 in. cubes
• 12 cup Splenda granular, sugar substitute
• 14 cup baking cocoa
• 1 tablespoon instant coffee
• 4 egg whites
• 13 cup water
• 2 (12 ounce) cans fat-free evaporated milk, divided
• 2 teaspoons vanilla

1. Places bread cubes in a greased 2 qt baking dish.
2. Combine sugar, cocoa and coffee in a small bowl.
3. Beat egg whites, 2 2/3 cups evaporated milk, vanilla, and water until well blended then stir into sugar mix.
4. Pour over bread, pressing bread into milk mix.
5. Bake at 350 degrees F for 50-55 minutes.
6. **If you'd like you can make a caramel sauce for this by combining 2/3 cup brown sugar, 1/4 cup light butter and 1 tbsp light corn syrup in a saucepan and cook over med-low heat for 2-3 minutes.
7. Then you can take the remaining evaporated milk and stir that in--bring to a boil and cool for 1 minutes.
8. Serve on top of the bread pudding.

bread, splenda, baking cocoa, coffee, egg whites, water, milk, vanilla

Taken from www.food.com/recipe/mocha-bread-pudding-249446 (may not work)