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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)
� (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 350�F (180�C) 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))