While American-style cocoa certainly works in this recipe, Dutch-process cocoa produces a deeper color and richer flavor. Source: EatingWell Magazine, January/February 1995

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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. Spread bread in the dish in an even layer.

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  • Whisk eggs in a medium bowl. Add evaporated skim milk, sugar, cocoa, vanilla and cinnamon; whisk the mixture until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. Mix in any unsoaked bread pieces. Sprinkle chocolate over the top and let stand for 10 minutes.

  • Bake until puffed and set in the center, 35 to 40 minutes. Serve warm, with a scoop of frozen yogurt on top. The pudding is also good cold.

Nutrition Facts

322 calories; 4.2 g total fat; 1.9 g saturated fat; 65 mg cholesterol; 215 mg sodium. 456 mg potassium; 62.2 g carbohydrates; 2.9 g fiber; 34 g sugar; 12.8 g protein; 315 IU vitamin a iu; 1 mg vitamin c; 22 mcg folate; 313 mg calcium; 1 mg iron; 50 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2013
Wonderful flavors in an incredibly easy and unusual dessert Every time i make this my guests eat every bite. i use a little extra cinnamon and the chopped chocolate. It tastes rich without feeling heavy. Excellent all around. Pros: takes about 15 minutes (if that) to make Cons: none! Read More
Rating: 5 stars
10/30/2011
This is so decadent. Delicioso yummy chocolatie satisfying. I am about to make batch nummber 2. Go for it people your tongue will thank you. Read More