4 Tbsp cocoa
1 cup hot coffee
1/4 cup fat-free egg substitute
2 cups low-fat milk
1 cup fat-free milk
1/2 cup sugar
1 tsp vanilla extract
6 slices dry fir white bread, cubed
1/2 tsp ground cinnamon
nonfat whipped topping (optional)
1. Whisk the cocoa into the coffee in a small bowl.
2. While the coffee is cooling, lightly beat the egg and egg substitute in a large bowl. Stir in the coffee mixture, low-fat milk, fat-free milk, sugar, vanilla and bread. Pour into the slow cooker. Sprinkle with the cinnamon.
3. Cover and cook on Low until a knife inserted into the center of the pudding comes out clean, 2 1/2 to 3 1/2 hour. Serve warm, at room temperature or chilled. Top with whipped topping, if using.