Preheat oven to 350. Coat an 8x8" baking dish with nonstick cooking spray. Place bread cubes in a large bowl. Heat milk in a small saucepan until simmering. Whisk in cocoa powder and Splenda. Place Egg Beaters and beaten egg in a small bowl. Add about 1/4 cup of the warmed cocoa milk to the eggs, and stir. Then add this mixture to the rest of the cocoa milk, along with the vanilla. Pour liquid over the bread and stir, allowing the bread to soak up the liquid. Fold in chocolate morsels. Transfer to baking dish and bake for 45 minutes until set. Garnish with fruit. Serves 12.
Nutrition information: Serving size = 1/12 of pudding (49g). 146 Calories, 32 Calories from Fat. 3g Total Fat, 2g Saturated Fat, 0g Trans Fat, 13mg Cholesterol. 160mg Sodium. 24g Total Carbohydrate, 1g Dietary Fiber, 8g Sugars. 5g Protein. Vitamin A 3%DV, Vitamin C 12%DV, Calcium 5%DV, Iron 8%DV.