While American-style cocoa certainly works in this recipe, Dutch-process cocoa produces a deeper color and richer flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 12.8g 26% DV; carbohydrates 62.2g 20% DV; exchange other carbs 4; dietary fiber 2.9g 12% DV; sugars 34.3g; fat 4.2g 7% DV; saturated fat 1.9g 9% DV; cholesterol 64.7mg 22% DV; vitamin a iu 315.2IU 6% DV; vitamin c 0.7mg 1% DV; folate 22mcg 6% DV; calcium 312.9mg 31% DV; iron 1.5mg 8% DV; magnesium 49.6mg 18% DV; potassium 455.6mg 13% DV; sodium 214.7mg 9% DV; thiamin 0.1mg 11% DV.

Reviews (2)

Read More Reviews
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
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
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