Chocolate-Cinnamon Bread Pudding

Chocolate-Cinnamon Bread Pudding Recipe
Photo: Jan Smith
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

Outstanding

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Judy Lockhart,

June 2005
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