Cinnamon Chocolate Pudding

4 slices whole-wheat bread or white bread, torn into small pieces
2 large eggs
1 12-ounce can evaporated skim milk
3/4 cup light brown sugar
1/4 cup cocoa powder, preferably Dutch-process
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, chopped

Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. Spread bread in the dish in an even layer.
Whisk eggs in a medium bowl. Add evaporated skim milk, sugar, cocoa, vanilla and cinnamon; whisk the mixture until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. Mix in any unsoaked bread pieces. Sprinkle chocolate over the top and let stand for 10 minutes.
Bake until puffed and set in the center, 35 to 40 minutes. Serve warm. The pudding is also good cold.

I added like 2 more slices of bread or it would have been really chocolatey and I grounded up my own cinnamon sticks in the coffee grinder, it really makes a difference.

Sounds really yummy. I have not tried it but i think i am gonna.