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Chocolate Cinnamon Bread Pudding

Chocolate Cinnamon Bread Pudding

This lighter chocolate cinnamon bread pudding uses day-old whole-grain bread, low-fat milk, cocoa, and a modest amount of brown sugar for a custardy dessert with deep flavor. It bakes until softly set in the center and crisp around the edges, making it comforting without being overly sweet.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 8

Ingredients

  • 8 cups whole-grain bread (day-old, cut into 1-inch cubes)
  • 2 each large eggs
  • 0.333 cup light brown sugar (packed)
  • 0.25 tsp kosher salt
  • 1 second spray cooking spray
  • 2 each large egg whites
  • 0.125 tsp ground nutmeg
  • 1 tbsp powdered sugar (for dusting)
  • 0.5 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 0.25 cup unsweetened cocoa powder (sifted)
  • 2.5 cups low-fat milk
  • 0.333 cup mini dark chocolate chips
  • 1.5 tsp ground cinnamon

Instructions

  1. Arrange a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 15 minutes so the heat is even before baking.
  2. Coat a 9-by-13-inch baking dish with cooking spray, making sure the bottom and corners are lightly covered to prevent sticking.
  3. Spread the 8 cups whole-grain bread cubes in an even layer on a rimmed baking sheet and toast them in the 350°F (175°C) oven for 8-10 minutes, stirring once halfway through, until the edges feel dry and lightly crisp but are not browned hard.
  4. Transfer the toasted bread cubes to the prepared 9-by-13-inch baking dish and let them cool for 5 minutes while you mix the custard.
  5. Whisk the 2 large eggs and 2 large egg whites in a large mixing bowl for 30 seconds until no streaks of white remain, using a clean whisk and bowl.
  6. Add the 2 1/2 cups low-fat milk, 1/2 cup unsweetened applesauce, 1/3 cup packed light brown sugar, 1/4 cup sifted unsweetened cocoa powder, 2 tsp vanilla extract, 1 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, and 1/4 tsp kosher salt to the bowl, then whisk for 1-2 minutes until the cocoa is mostly dissolved and the custard looks smooth.
  7. Pour the chocolate cinnamon custard evenly over the bread cubes in the 9-by-13-inch baking dish, then press the bread down gently with a spatula so every piece is moistened.
  8. Let the bread soak at room temperature for 12-15 minutes, pressing it down once more after 8 minutes, until the cubes have absorbed much of the custard and look evenly damp.
  9. Sprinkle the 1/3 cup mini dark chocolate chips evenly over the top, then place the baking dish on a rimmed baking sheet to catch any possible drips.
  10. Bake the bread pudding on the center rack at 350°F (175°C) for 35-40 minutes, rotating the pan once after 25 minutes, until the edges are puffed, the center is just set, and an instant-read thermometer inserted into the custard in the center reads 160°F (71°C).
  11. Remove the baking dish from the oven and let the bread pudding rest on a wire rack for 10 minutes, until the custard finishes setting and the slices hold together when spooned.
  12. Dust the warm bread pudding evenly with 1 tbsp powdered sugar, then serve it from the baking dish while the top is slightly crisp and the center is soft and custardy.

Nutrition (per serving)

  • Calories: 238
  • Protein: 10 g
  • Fat: 6 g
  • Carbohydrates: 39 g
  • Fiber: 5 g
  • Sugar: 17 g
  • Sodium: 331 mg

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