Cinnamon Bread Pudding With Chocolate
This classic, simple dessert is given a nice boost with the addition of chocolate, cinnamon, and almonds.
Number of servings : 8
Prep time: 15 minutes
Cooking time: 1 hour
Type of meal : | Desserts | Desserts
Special diet : | Heart Health
2/3 cup (150 mL) sugar
2 tsp (10 mL) vanilla
1 tsp (5 mL) ground cinnamon
2 cups (500 mL) milk
4 cups (1 L) cubed crustless egg bread such as challah
½ cup (125 mL) raisins
4 oz (125 g) 70% bittersweet chocolate (or semi-sweet), either cut into chunks or as chocolate chips
½ cup (125 mL) sliced almonds
2 tbsp (25 mL) coarse sugar
- In a large bowl, beat eggs with sugar, vanilla and cinnamon. Add milk. Add bread, then allow to soak for at least one hour. Add raisins and chocolate.
- Transfer mixture to a buttered 2 qt. (2 L) baking dish or 8 buttered ramekins. Place on a baking sheet. Combine almonds with sugar, and sprinkle over the top.
- Bake, uncovered, in a preheated 350ûF (180ûC) oven for 45 to 50 minutes, or until golden and firm to the touch when pressed in the centre. Cool for 10 to 15 minutes before serving.
Healthy hint: Cinnamon’s anti-inflammatory properties may help keep your brain sharp when you add the spice to your meals.
Bonnie says: Making a great dessert is easy. Cinnamon, chocolate and almonds are a classic Mexican combination that is fragrant and delicious.
Fran says: Dark chocolate adds more than just delicious taste, it contains flavonoids, plant-based compounds—the same ones that are found in tea, red wine and berries—with antioxidant properties. Some studies have shown that small amounts of dark chocolate can help lower blood pressure.
Almonds contain heart-healthy monounsaturated fats, as well as vitamin E, protein, fibre and minerals such as potassium, calcium, iron, magnesium and zinc.
Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.