This delicious recipe is just too good to resist!

Mocha Bread Pudding

1/4 cup granulated sugar
2 tablespoons unsweetened baking cocoa
2 teaspoons instant coffee powder
3 1/2 cups French bread cubes
1 (12-ounce) can evaporated milk
2 large eggs
1 teaspoon vanilla extract
Powdered sugar, (optional)
Non-dairy whipped topping, thawed (optional)
Fresh raspberries and mint, (optional)

1. Preheat oven to 350°F (175°C). Coat 8-inch-square baking dish with nonstick cooking spray.
2. Combine sugar, cocoa and instant coffee in small bowl. Place bread cubes in prepared baking dish. Combine sugar, cocoa and coffee granules in small bowl. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13 x 9-inch baking dish; fill 13 x 9-inch dish with warm water to 1-inch depth.
3. Bake for 30 to 35 minutes or until set. Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping, raspberries and/or mint, if desired.

Makes 6 servings.