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Chocolate Cinnamon Bread Pudding

Chocolate Cinnamon Bread Pudding prepared dish

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.

This recipe is american style, dessert, scaled for 8 servings, with 20 min prep and 45 min cook.

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

Quick cooking notes

  • Core ingredients include whole-grain bread, large eggs, light brown sugar, kosher salt.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

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

Nutrition values are estimates based on stored ingredient totals and serving size.

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