Chocolate Cinnamon Bread Pudding
4 cups soft white bread cubes (5 slices)
1/2 cup chopped nuts
3 eggs
1/4 cup unsweetened cocoa
2 tsp vanilla extract
1 tsp ground cinnamon (or more to taste)
1/2 tsp salt
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
2-3/4 cups water
2 tbsp butter, melted
Cinnamon Cream Sauce (recipe follows)
Preheat oven to 350 degrees. Place bread cubes and nuts in buttered 9-inch square baking pan.
In large bowl, beat eggs, cocoa, vanilla, cinnamon and salt. Add sweetened condensed milk; mix well. Stir in water and butter.
Pour evenly over bread mixture, completely moistening bread. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cook slightly. Serve warm with Cinnamon Cream Sauce. Refrigerate leftovers.
Cinnamon Cream Sauce: In medium saucepan, combine 1 cup whipping cream, 2/3 cup firmly packed brown sugar, 1 tsp vanilla and 1/2 tsp ground cinnamon. Bring to boil; reduce heat and boil rapidly 6 to 8 minutes or until thickened, stirring occasionally. Cool slightly. Serve warm. Makes about 1 cup.
|