Classically served with crème anglaise, this decadent Chocolate Cinnamon Bread Pudding can be paired with fresh raspberries and served with your favorite Cabernet.
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.