Measuring the bread by weight is important in this recipe-12 ounces of cubed bread can vary from seven to 10 cups. If you use too little bread, the dessert will be loose and wet; too much bread, and it will be dry. But just the right amount yields a decadently creamy, rich dessert.
12 ounces (1-inch) cubed French bread (about 10 cups)
1 ounce sugar (about 2 tablespoons)
How to Make It
Preheat oven to 350°.
Combine 5 1/2 ounces sugar and eggs in a large bowl, stirring with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add cocoa and chocolate, stirring with a whisk until cocoa dissolves and chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Stir in vanilla extract, cinnamon, and nutmeg. Add bread, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.
Spoon bread mixture into an 8-inch square baking dish coated with cooking spray; sprinkle 1 ounce of sugar evenly over bread mixture. Bake at 350° for 40 minutes or until set. Serve warm.
WOWWW SO GOOD! I'm a beginner when it comes to cooking/baking; I have a major sweet tooth but am trying to eat healthier :). Recipes I've tried from Cooking Light have been sort of hit-or-miss to be honest, but this one is GREAT!!! Ate w/ (light :)) vanilla ice cream..YUMMM :D
SO SO delicious!! First time making bread pudding & was a peice of cake. followed recipe exactly but used raison bread from the bakery instead & topped w/ whipped cream. turned out great. will make over and over again! Definitely recommend it.
YUM! Great flavor combo of chocolate and cinnamon. All of the bread soaked up the wonderful custard, so there was chocolatey goodness in every bite. I made this with leftover hot dog buns (really nice ones, no Wonder Bread here) after 4th of July and it worked really well. Served with some ice cold milk. Fabulous!
This was a fabulous warm dessert for a cold winter's night. It was rich and delicious. I prepared it early in the afternoon to serve in the evening, and it was fine to put in the oven after several hours in the refrigerator. The portion size was just right. Served with just a bit of light vanilla ice cream. Will definitely make this again.
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