Side Pannel
Chocolate Bread Pudding Classic
Chocolate Bread Pudding Classic
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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)
Directions
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
serving.
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120 or 315-785-8098
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
serving.
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120 or 315-785-8098
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