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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


Recipe Summary test

55 mins


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; carbohydrates 62.2g; dietary fiber 2.9g; sugars 34.3g; fat 4.2g; saturated fat 1.9g; cholesterol 64.7mg; vitamin a iu 315.2IU; vitamin c 0.7mg; folate 22mcg; calcium 312.9mg; iron 1.5mg; magnesium 49.6mg; potassium 455.6mg; sodium 214.7mg; thiamin 0.1mg.

3 1/2 other carbohydrate