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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)

    � (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 350�F (180�C) oven 45 minutes or until knife inserted in centre comes out clean. Cool slightly. Serve warm with Cinnamon Cream Sauce

 

 

 


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