Nutrition per serving may change if servings are adjusted.
4 slices whole-wheat bread or white bread, torn into small pieces
2 large eggs
1 12-ounce can evaporated skim milk
¾ cup light brown sugar
¼ cup cocoa powder, preferably Dutch-process
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, chopped
3 cups nonfat vanilla or coffee frozen yogurt
Preheat oven to 350°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.
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
May 22, 2010
By: EatingWell User
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.