Chef Miami | Protein Chocolate-Cinnamon Bread Pudding2017-06-28
Chef Miami | Protein Chocolate-Cinnamon Bread Pudding
- 3 cubed eatmeguiltfree Cinnamon Toast Breakfast Cake
- 1 tsp ground cinnamon
- 1/4 cup xylitol or stevia
- 1/2 cup AmberLyn Chocolate (cut in pieces)
- Dash of ground nutmeg
- 1/4 cup almond milk
- 1 tsp vanilla extract
Preheat oven to 350 F. Spray a square baking dish with nonstick coconut oil.
Heat almond milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil)
Remove from heat; add vanilla extract, cinnamon, xylitol and nutmeg. Add eatmeguiltfree Cinnamon Toast Breakfast Cake, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.
Spoon "bread" mixture into square baking dish and add chopped chocolate. Carefully stir ) do not stir too much so chocolate doesn't melt)
Sprinkle 1 ounce of xylitol evenly over bread mixture (optional)
Bake at 350° for 30 minutes or until set. Serve warm.
Miami Chef | Protein Chocolate-Cinnamon Bread Pudding