Sunday, November 22, 2009

Chocolate Cinnamon Bread Pudding

5 slices whole-wheat or white bread, torn into small pieces
2 large eggs
12 ounces evaporated skim milk
3/4 cup packed light brown sugar
1/4 cup cocoa powder
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
2 T semi-sweet chocolate chips

Haagen-Daz 5 vanilla bean ice cream

Preparing the bread pudding:
Preheat the oven to 350 degrees.

Lightly butter an 8-inch square baking dish. Spread the bread in the dish in an even layer.

In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of ice cream on top.

Serves 6


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