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Vanilla Egg
Our rich Vanilla Egg is made with double strength vanilla and whole eggs.
Suggested Uses
Eaten most often on the Jewish Sabbath and all Jewish holidays (with the exception of Passover), when braided into the traditional challah shape. Also makes great French toast! |
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 Chocolate Cinnamon Bread Pudding
4 slices Breadsmith Vanilla Egg Bread, torn into small pieces
2 large eggs
12 ounces evaporated skim milk
3/4 cup packed light brown sugar
1/4 cup unsweetened cocoa powder, preferably Dutch-process
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, chopped, or chocolate chips
3 cups nonfat vanilla frozen yogurt (optional)
Lightly oil 8-inch square baking dish or coat with nonstick cooking spray. Spread bread in dish in even layer. Whisk eggs until frothy in mixing bowl. Add evaporated skim milk, brown sugar, cocoa, vanilla and cinnamon; whisk until sugar and cocoa dissolve. Pour cocoa mixture over bread. Mix in any unsoaked bread pieces with fork. Sprinkle chocolate over the top and let stand 10 minutes. Bake at 350 degrees for 35 to 40 minutes or until puffed and set in center. Serve warm with scoop of frozen yogurt on top if desired. Pudding is also good cold. Makes 6 servings.
Check out more great recipe ideas! |
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| Vanilla Egg, 29oz |
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| INGREDIENTS: UNBLEACHED UNBROMATED WHEAT FLOUR, WATER, EGGS, SUGAR, CANOLA OIL, VANILLA EXTRACT, YEAST, SALT. |
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