Rustic Chocolate-Cinnamon Bread Pudding

Pretty good for you and good! In fact, the only bread pudding I have ever liked. LOL. Bren ate 3 servings. I let him because he is sick, poor baby. I think this would make a terrific breakfast. Be sure to serve it warm!
This recipe is from Kraft, except I changed the 2 egg whites to 2 eggs. No sense in wasting the yolks. I also added a bit of vanilla.
Rustic Chocolate-Cinnamon Bread Pudding
1/2 block light cream cheese
1/2 cup brown sugar
2 eggs
1/2 t cinnamon
1 3/4 c skim milk
1/2 t vanilla
8 slices whole wheat bread, cubed
2 ounces of semi-sweet chocolate (like Baker’s), coarsely chopped.
Preheat oven to 350. Beat cream cheese and sugar with a mixer. Add eggs and cinnamon and mix well. Gradually add in milk and vanilla until well blended.
Place bread cubes in bottom of a square 8×8 pan. Sprinkle chocolate over bread. Pour the cream cheese mixture evenly over bread. Bake 30 minutes. Cool 10 minutes and serve warm.
1/8 of the pan has about 200 calories.

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