Chocolate-Walnut Bread Pudding
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Chocolate-Walnut Bread Pudding
  Bread    Pudding    Dessert  
Last updated 6/12/2012 1:16:08 AM. Recipe ID 45849. Report a problem with this recipe.
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      Title: Chocolate-walnut bread pudding
 Categories: Dessert
      Yield: 8 Servings
 
      1 qt Milk
      2 c  Sugar
      7    Eggs; slightly beaten
    1/2 ts Ground cinnamon
      1 ts Ground nutmeg
      4 c  1-inch-cubed stale brioche
           -or croissants (2 to 3 long
           -croissants)
      1 tb Light corn syrup
    1/2 c  Cold water
  1 1/2 c  Semisweet chocolate chips
    3/4 c  Chopped walnuts
 
   Warm milk in 2-quart saucepan.  Add 1 cup sugar, stirring until sugar
  dissolves. Remove from heat. Whisk in eggs, cinnamon and nutmeg until
  smooth. Pour milk mixture over bread in bowl and allow to stand 1
  hour.
  
   Combine remaining 1 cup sugar and corn svrup in separate 2-quart
  saucepan. Add about 1/4 cup water and stir until sugar is moistened
  and resembles slush. Cook over low heat, stirring occasionally, until
  liquid clears.
  
   Stop stirring and brush down sides of pan with clean pastry brush
  dipped in cold water. Be sure that all sugar crystals are washed from
  sides.
  
   Raise heat to high and cook, without stirring, until sugar is light
  amber in color. Pour immediately into 8-inch square pan and swirl to
  cover bottom, of pan. Cool 15 minutes.
  
   Combine soaked bread, chocolate chips and walnuts and spoon into
  prepared pan.
  
   Place pan in roaster and pour boiling water into roaster until water
  comes halfway up sides of cake pan. Bake at 325 degrees until firm
  but not dry, about 55 minutes, stirring lightly after 20 minutes to
  keep custard from separating from bread. Makes 8-10 servings.
  
  WASHINGTON TIMES FOOD SECTION
  
  JANUARY 17, 1996
  




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Recipe ID 45849 (Apr 03, 2005)

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