Dessert: Chocolate-Cinnamon Bread Pudding

Recipe by Judy Lockhart Measuring the bread by weight is important in this recipe-12 ounces of cubed bread can vary from seven to 10 cups. If you use too little bread, the dessert will be loose and wet; too much bread, and it will be dry. But just the ri

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate-Cinnamon Bread Pudding

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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)

Instructions

Preheat oven to 350 °.
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.
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.

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