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Chocolate Pudding Wedges with Cinnamon Toasts

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  • Makes: 12 servings
  • Prep: 45 mins
  • Broil: 2 mins
  • Cool: 2 hrs

Chocolate Pudding Wedges with Cinnamon Toasts



  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



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