- 4 cups cubed French bread
- 1/2 cup chopped nuts
- 3 eggs
- 1/4 cup unsweetened cocoa
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
- 2 3/4 cups water
- 2 tablespoons butter or margarine, melted
- Cinnamon Cream Sauce:
- 1 cup whipping cream
- 2/3 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Place bread cubes and nuts in buttered 9-inch square baking pan.
- In large bowl, beat eggs, cocoa, vanilla, cinnamon and salt. Add sweetened condensed milk, water and butter; mix well. Pour evenly over bread, moistening completely.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool slightly. Serve warm with Cinnamon Cream Sauce. Store leftovers covered in refrigerator.
- Cinnamon Cream Sauce: In medium saucepan, combine 1 cup (1/2 pint) whipping cream, 2/3 cup firmly packed brown sugar, 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon. Bring to a boil; reduce heat and boil rapidly 6 to 8 minutes or until thickened, stirring occasionally. Serve warm. (Makes about 1 cup).