Chocolate-Cinnamon Bread Pudding

Name: Chocolate-Cinnamon Bread Pudding
Ingredients: 5 1/2 ounce sugar (about 2/3 cup); 3 large eggs; 2 1/2 cups 2% reduced-fat milk; 2 1/4 ounces unsweetened cocoa (about 1/2 cup); 3 ounces semisweet chocolate, finely chopped (about 3/4); 2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon; Dash of ground nutmeg; 12 ounces (1-inch) cubed French bread (about 10 cups); Cooking spray; 1 ounce sugar (about 2 tablespoons)

11 ingredients

3 steps

Ingredients

5 1/2 ounce sugar (about 2/3 cup)
3 large eggs
2 1/2 cups 2% reduced-fat milk
2 1/4 ounces unsweetened cocoa (about 1/2 cup)
3 ounces semisweet chocolate, finely chopped (about 3/4)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Dash of ground nutmeg
12 ounces (1-inch) cubed French bread (about 10 cups)
Cooking spray
1 ounce sugar (about 2 tablespoons)

Directions

1

Preheat oven to 350°.
2

Combine 5 1/2 ounces sugar and eggs in a large bowl, stirring with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add cocoa and chocolate, stirring with a whisk until cocoa dissolves and chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Stir in vanilla extract, cinnamon, and nutmeg. Add bread, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.
3

Spoon bread mixture into an 8-inch square baking dish coated with cooking spray; sprinkle 1 ounce of sugar evenly over bread mixture. Bake at 350° for 40 minutes or until set. Serve warm.