Chef Miami | Protein Chocolate-Cinnamon Bread Pudding


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


Step 1

Preheat oven to 350 F. Spray a square baking dish with nonstick coconut oil.

Step 2

Heat almond milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil)

Step 3

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.

Step 4

Spoon "bread" mixture into square baking dish and add chopped chocolate. Carefully stir ) do not stir too much so chocolate doesn't melt)

Step 5

Sprinkle 1 ounce of xylitol evenly over bread mixture (optional)

Step 6

Bake at 350° for 30 minutes or until set. Serve warm.

Miami Chef | Protein Chocolate-Cinnamon Bread Pudding

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