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Chocolate Cinnamon Bread Pudding




Source of Recipe


Eagle Brand®


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



1. Place bread cubes and nuts in a parchment paper-lined 9-inch (2.5 L) square baking pan.
2. 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.
3. 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*.



Notes: *Cinnamon Cream Sauce: In medium saucepan, combine whipping cream, brown sugar, vanilla and cinnamon. Bring to a boil; reduce heat and boil rapidly 6 to 8 minutes or until thickened, stirring occasionally. Serve warm overtop bread pudding. (Makes about 1 cup (250 mL))