Cinnamon Bread Pudding – a delicious recipe with cinnamon bread, semisweet chocolate, cream, milk, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread.
2
In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling.
3
In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate.
4
Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.
1146
kcal
Calories
62
g
Fat
134
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 slices cinnamon bread, crusts removed, 3 ounces semisweet chocolate, chopped, 2 cups half-and-half cream, 1 cup milk, and more.
Yes, Cinnamon Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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