Chocolate-Cinnamon Bread Pudding

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. 1. Preheat oven to 350°.
2. 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. 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.