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Chocolate-Cinnamon Bread Pudding

Photo: Jan Smith
Yield 8 servings
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.


  • 5 1/2 ounce sugar (about 2/3 cup)
  • 3 large eggs
  • 2 1/2 cups 2% reduced-fat milk
  • 2 1/4 ounces unsweetened cocoa (about 1/2 cup)
  • 3 ounces semisweet chocolate, finely chopped (about 3/4)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Dash of ground nutmeg
  • 12 ounces (1-inch) cubed French bread (about 10 cups)
  • Cooking spray
  • 1 ounce sugar (about 2 tablespoons)

Nutrition Information

  • calories 327
  • caloriesfromfat 23 %
  • fat 8.4 g
  • satfat 4.1 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 10.5 g
  • carbohydrate 55.6 g
  • fiber 3.7 g
  • cholesterol 85 mg
  • iron 2.3 mg
  • sodium 325 mg
  • calcium 144 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.