How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Chocolate Pudding Wedges with Cinnamon Toasts

2.0 by 3 people
4,639 views
Rate me!
  • Makes: 12 servings
  • Prep: 45 mins
  • Broil: 2 mins
  • Cool: 2 hrs

Chocolate Pudding Wedges with Cinnamon Toasts

Ingredients

Directions

  1. In large heavy saucepan whisk cocoa powder, granulated sugar, cornstarch, and 1/4 tsp. salt. Add 1/2 cup of the milk; whisk to a smooth paste. Whisk in remaining milk and whipping cream. Stir constantly over medium heat until pudding thickens and begins to bubble at edges. Stir 30 seconds more. Add chocolate; stir 1 minute to melt. Remove from heat; stir in rum and vanilla.
  2. Transfer pudding to lightly oiled 9-inch deep-dish pie plate. Cook, uncovered, for 2 hours at room temperature. Cover and refrigerate overnight.
  3. For cinnamon toasts, in small bowl combine brown sugar, butter, cinnamon, and 1/8 tsp. salt. Spread on one side of each baguette slice. Place on baking sheet. Broil 5 to 6 inches from heat for 2 to 3 minutes or until toasted and sugar mixture is bubbly.
  4. Sprinkle pudding with additional cocoa powder. To serve, cut in wedges or, with a large spoon, spoon in free-form wedges. Serve with cinnamon toasts and grapes. Makes 12 servings.

Nutrition Facts (Chocolate Pudding Wedges with Cinnamon Toasts)

    Per serving:
  • 310 kcal cal.,
  • 18 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 25 mg chol.,
  • 208 mg sodium,
  • 39 g carb.,
  • 4 g fiber,
  • 21 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...