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Location: Texas, United States

Tuesday, September 26, 2006

Chocolate-Cinnamon Bread Pudding

2/3 cup sugar
3 large eggs
2 ½ cups 2% milk
½ cup cocoa
3 squares (1 oz each) semisweet chocolate, finely chopped
2 tsp vanilla
½ tsp cinnamon
Dash nutmeg
12 oz cubed French bread (about 10 cups, but bread is different in terms of fluffiness, so using ounces to measure is better for this recipe. I bought a 16-oz loaf and used ¾ of it.)
2 Tbsp sugar

Preheat oven to 3500. Combine 2/3 cup sugar and eggs in large bowl, stirring with whisk. Heat milk over medium-high heat in small heavy saucepan, until tiny bubbles form around edges (1800). Do not boil. Remove from heat and add cocoa and chocolate. Stir until chocolate is melted and cocoa is dissolved. Gradually add chocolate mixture to sugar and egg mixture, stirring constantly with whisk. Stir in vanilla, cinnamon, and nutmeg. Add bread, tossing to coat. Let mixture stand for 30 minutes, tossing occasionally.

Spoon bread mixture into 8-inch square baking dish coated with cooking spray. Sprinkle 2 Tbsp sugar on top. Bake for 40 minutes or until set. Serve warm. Makes 8 servings. 327 calories and 8.4 g fat.

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