The combination of chocolate and cinnamon is reminiscent of the flavours of Mexican hot chocolate. This lovely bread pudding is the perfect addition to a fall or winter brunch. Or, it also makes the perfect dessert to serve at the end of your next meal.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Spray 13x9-inch baking dish with cooking spray. Beat pudding mix and milk in large bowl with whisk 2 min. Add eggs, granulated sugar and cinnamon; mix well.
Dip bread, 1 piece at a time, into milk mixture. Arrange in overlapping rows in prepared dish as shown in photo; top with chocolate.
Bake 35 to 40 min. or until centre is set and top is golden brown. Cool slightly. Sift icing sugar over pudding before serving.
Kraft Kitchen Tips!
Serve topped with thawed Cool Whip Whipped Topping.
Serve with sliced fresh strawberries.
Keeping it Safe
Cool, then refrigerate any leftovers up to 2 days before serving.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 3.5 g
Cholesterol 50 mg
Sodium 270 mg
Total carbohydrate 28 g
Dietary fibre 1 g
Sugars 15 g
Protein 5 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.