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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.

Judy Lockhart
Recipe by Cooking Light June 2005

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Credit: Jan Smith

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

327 calories; calories from fat 23%; fat 8.4g; saturated fat 4.1g; mono fat 1.9g; poly fat 0.6g; protein 10.5g; carbohydrates 55.6g; fiber 3.7g; cholesterol 85mg; iron 2.3mg; sodium 325mg; calcium 144mg.
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