This is really quick to make. #chocolatefriendsofTenaciousM will love this one served warm with ice cream!
600 ml (20 fl oz) low-fat milk
zest of 1 orange
1 tspn vanilla extract
90 g (3 oz) agave syrup
2 tbsn cocoa powder, sifted
2 tbsp butter
3 thick slices seeded brown bread
cocoa and icing sugar, for dusting
sugar-free ice cream, to serve
Preheat oven to 350 degrees
Bring milk to the boil in a saucepan with orange zest, vanilla and agave syrup. Remove from heat and cool slightly.
Mix cocoa to a paste in a cup with a spoon of cold milk, then whisk into the hot milk. Lightly whisk the eggs in a bowl. Pour the hot milk mixture over the top (ensure the milk is not boiling). Continue to stir.
Spread butter onto the slices of bread and arrange in a small baking dish. Pour the chocolate custard mixture evenly over the top. Allow to stand for 15 minutes to allow bread to absorb custard.
Bake in oven for 35 minutes. Dust with a little cocoa and icing sugar. Serve warm with some light or sugar-free ice cream.