Cherry Chocolate Bread Puddings

Preheat oven to 350°F. Coat four ramekins or individual baking dishes with cooking spray and set aside.

Cut whole-grain bread into ½-inch cubes to measure 2 cups. Divide bread cubes evenly among the prepared ramekins.

Scatter 2¼ teaspoons dried cherries and ¼ teaspoon toasted wheat germ into each ramekin over the bread.

Whisk together fat-free milk, thawed egg product, orange peel, and vanilla in a bowl until well combined.

Pour egg mixture evenly over bread in each ramekin, then distribute semisweet chocolate pieces among the four dishes.

Place ramekins on a baking sheet and bake at 350°F for 15 minutes, until bread is softened and a knife inserted near the center comes out clean.

Remove from oven and allow to cool for 2–3 minutes. Top each pudding with a dollop of thawed whipped dessert topping and dust lightly with unsweetened cocoa powder before serving.