Chocolate bread pudding classic
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Chocolate bread pudding classic
  Chocolate    Bread    Pudding  
Last updated 6/12/2012 1:15:09 AM. Recipe ID 44386. Report a problem with this recipe.
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      Title: Chocolate bread pudding classic
 Categories: Cyberealm, Desserts
      Yield: 8 Servings
  1 1/2 c  Milk
  1 3/4 c  +2 T heavy cream
      6 tb Sugar
  1 1/2 c  Semisweet chocolate chips
    1/8 ts Salt
      3 lg Eggs, lightly beaten
      3 c  Cubed 1" challah, or 3
           -croissants cut into 1/2"
           -cubes (3 cups) or 1/3
           -French baguette, split
           -lengthwise and cut into 1/2
           -inch cubes (3 cups)
  1. Heat milk, cream, sugar, chocolate chips and salt in a medium sized
  saucepan over low heat, whisking occasionally until the chocolate is
  completely melted and all the chocolate specks are gone, 3-4 min.
  Remove from the heat.
  2. Briskly whisk in the eggs.
  3. Place the cut-up bread in a large bowl and pour the chocolate mix-
  ture over the bread. Toss, then refrigerate the pudding for 2-3
  hours, tossing the mixture occasionally with a large spoon to be sure
  all the bread is soaked. You can pull a few pieces apart with your
  fingers to check.
  4. Fifteen minutes before baking, preheat the oven to 350F. Generously
  grease a 6 or 8 cup souffle dish with butter.
  5. Scoop the pudding into the prepared dish. Bake on the center oven
  rack until the top is crisp, about 40 minutes. They lay a piece of
  aluminum foil loosely over the surface of the pudding and bake until
  the pudding is set and a tester inserted close to but not in the
  center comes out dry, 30 minutes or more. Cool slightly before

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Recipe ID 44386 (Apr 03, 2005)

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