Chocolate Cinnamon Bread Pudding
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 422.8
- Total Fat: 5.4 g
- Cholesterol: 69.6 mg
- Sodium: 302.7 mg
- Total Carbs: 91.3 g
- Dietary Fiber: 3.8 g
- Protein: 15.0 g
View full nutritional breakdown of Chocolate Cinnamon Bread Pudding calories by ingredient
IntroductionWhen the craving for chocolate hits, try this Chocolate-Cinnamon Bread Pudding. The warm melted chocolate makes it a definite comfort food, while the whole wheat bread and evaporated skim milk adds to its nutritional punch. When the craving for chocolate hits, try this Chocolate-Cinnamon Bread Pudding. The warm melted chocolate makes it a definite comfort food, while the whole wheat bread and evaporated skim milk adds to its nutritional punch.
Number of Servings: 6
5 slice Bread, whole wheat (including toast) prepared from recipe
3 cup Nonfat frozen yogurt
.75 cup, packed Brown Sugar
.25 cup Cocoa, dry powder, unsweetened
0.12 cup mini chips Semisweet chocolate
2 tsp Vanilla Extract
0.5 tsp Cinnamon, ground
2 large Egg, fresh, whole, raw
12 fl oz Milk, canned, evaporated, nonfat
Preheat the oven to 350 degrees. Lightly oil 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 the frozen yogurt on top.
Makes 6 servings.
Makes 6 servings.
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Member Ratings For This Recipe
although I didn't make this recipe exactly, I have made recipes similar enough to this one to know this recipe is delicious. For those who object to the high calorie content, I would like suggest using light 40 calorie per slice bread and egg whites no yolk. that should cut the calories nicely. - 11/2/07
I made it camping (X3) in a dutch oven (with a bail instead of a lipped lid) over the fire. I set it on a grate over the coals. I stirred it every 5 minutes for around 30 minutes. Instead of yougurt, use whipped cream . It turned out perfect and I'm still hearing about how I outdid myself! - 5/7/09