Rich & Thick Cocoa bread pudding
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- 12 to 15 slice
- whole wheat bread, cut into medium cubes
- 5 1/2 c
- 1/2 c
- cocoa, powder
- 1 1/2 c
- 2 tsp
- vanilla extract
- 1 c
- mini chocolate chips
1Spray a 13x9 dish with non stick spray. Cut the wheat bread into medium size cubes then put in the 13x9 and let it sit out for a day or you could set it out the night before with a dish towl over it.
2In a large pyrex liquid mixing bowl if you have one or a regular large bowl, mix your milk, eggs and vanilla and blend to break the yolks up. Then mix your sugar with your cocoa and stir them until mixed well, then add cocoa mix to the milk mixture and blend well.
3Slowly pour chocolate milk mixture all over the dry bread. With a spatula press the bread down gently all over to absorb the liquid. I cover the mixture and let it sit 20 minutes to let bread absorb liquid. At this time sprinkle mini chips over the top. While waiting the 20 minutes preheat your oven to 350F.
4Bake the bread pudding for 1 hour 20 minutes or until pudding is mostly firm and center test done with a toothpick. Remove from oven let cool. I serve it slightly warm with a scoop of ice cream on top. Enjoy! 8) I keep leftovers covered and in the refrigerator.