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    Chocolate Cinnamon Bread Pudding


    Source of Recipe


    eaglebrand.ca

    List of Ingredients




    4 cups (1 L) soft white bread cubes (5 slices)

    ½ (125 mL) cup chopped nuts or raisins

    3 eggs

    1/4 cup (50 mL) unsweetened cocoa

    2 tsp (10 mL) vanilla extract

    1 tsp (5 mL) ground cinnamon

    1/2 tsp (2 mL) salt

    1 can (300 mL) Regular or Low Fat Eagle Brand®

    2 3/4 cups (675 mL) water

    2 tbsp (30 mL) butter, melted

    Cinnamon Cream Sauce

    * 1 cup (250 mL) whipping cream

    2/3 cup (150 mL) firmly packed brown sugar

    1 tsp (5 mL) vanilla extract

    1/3 tsp (1.5 mL) ground cinnamon

    Recipe



    Place bread cubes and nuts in a parchment paper-lined 9-inch (2.5 L) square baking pan.
    In a large mixing bowl, beat eggs, cocoa, vanilla, cinnamon and salt. Add Eagle Brand, water and butter; mix well. Pour evenly over bread, moistening completely.
    Bake in preheated 350ºF (180ºC) oven 45 minutes or until knife inserted in centre comes out clean. Cool slightly. Serve warm with Cinnamon Cream Sauce

 

 

 

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