Cinnamon-Raisin Bread Pudding
Comfort food at its best--and even better with a hint of cocoa and delicious cinnamon-raisin bread. Serve warm, at room temperature, or chilled.
  • 6 slices cinnamon-raisin bread, lightly toasted
  • 3 tablespoons unsweetened cocoa powder (preferably Dutch process)
  • 2 cups low-fat (1%) milk
  • 1/8 teaspoon almond extract
  • 1/3 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 whole eggs
  • 3 egg whites
  • 1 tablespoon confectioners' sugar

1. Preheat oven to 350°F. Spray shallow 11- x 7-inch baking dish with nonstick cooking spray. Arrange bread in prepared dish, overlapping slices slightly.

2. Place cocoa powder in small bowl, and stir in 1/4 cup milk until smooth. Stir in remaining 1-3/4 cups milk, almond extract, granulated sugar, cornstarch, nutmeg, and salt. Whisk in whole eggs and egg whites until well combined. Pour mixture over bread, cover with foil, and bake 25 minutes, or until pudding is just set.

3. Dust pudding with confectioners' sugar.

Nutritional Information
Per serving: 186 calories, 3.3g total fat, 1g saturated fat, 1.1g monounsaturated fat, 0.2g polyunsaturated fat, 1g dietary fiber, 8g protein, 33g carbohydrate, 56mg cholesterol, 183mg sodium.
Good source of: calcium, iron, riboflavin, selenium, vitamin B12.

Date Published: 09/19/2005 > Printer-friendly Version

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