Description
A recipe for Chocolate Cinnamon Bread Pudding

Ingredients

• 4 cups (5 slices) soft white bread cubes
  
• 1/2 cup chopped nuts
  
• 3 eggs
  
• 1/4 cup unsweetened cocoa powder
  
• 2 teaspoons vanilla extract
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon salt
  
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• 2 3/4 cups water
  
• 2 tablespoons butter or margarine, melted
  
• Cinnamon Cream Sauce

Preparation
Prep Time: 15 minutes Baking Time: 40 to 50 minutes

1. Preheat oven to 350°F. Place bread cubes and nuts in buttered 9-inch square baking pan.

2. In large bowl, beat eggs, cocoa, vanilla, cinnamon and salt. Add sweetened condensed milk, water and butter; mix well. Pour evenly over bread, moistening completely.

3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool slightly. Serve warm with Cinnamon Cream Sauce. Refrigerate leftovers.

Cinnamon Cream Sauce: In medium saucepan, combine 1 cup (1/2 pint) whipping cream, 2/3 cup firmly packed brown sugar, 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon. Bring to boil; reduce heat and boil rapidly 6 to 8 minutes or until thickened, stirring occasionally. Serve warm. (Makes about 1 cup.)

Nutrition
no information available

Serves
Makes 6 to 9 servings

Variations
no information available