Side Pannel
Chocolate Chunk Bread Pudding
Chocolate Chunk Bread Pudding
- Recipe Submitted by maryjosh on 12/16/2016
Ingredients List
- 16 oz loaf French bread
- ⅔ c half and half (+ more if needed)
- 14 oz sweetened condensed milk
- 2 eggs
- 1 c sugar
- 1 stick butter, melted
- 1 T vanilla extract
- ⅛ tsp salt
- 2 (4 oz) bittersweet chocolate bars, chopped (Ghirardelli)
- RUM SAUCE
- ½ c sugar
- ½ c butter
- ½ c half and half
- 3 T dark rum
- 4 oz white chocolate, chopped (Ghirardelli bar)
Directions
BREAD PUDDING:
Tear or cube bread into small pieces; place on a cookie sheet and bake 15 minutes or until dry in a 200 degree. Remove and allow to cool. Transfer to a large bowl.
Combine half and half, and sweetened condensed milk, pour over bread. Allow to sit 10 minutes, carefully stir so that all the bread absorbs the milk at various times.
Combine eggs, sugar, butter, vanilla and salt. Add to bread. Stir well.
Stir in chopped chocolate. Spoon mixture into a lightly greased 13x9 inch pan.
Bake, uncovered at 325 degrees 45 minutes or until firm and lightly browned.
Cool. Cut into squares and serve warm with Rum Sauce.
RUM SAUCE: Combine sugar, butter, and half and half; bring to a boil. Boil 2 minutes over med-high heat until sugar is dissolved. Reduce heat and simmer 5 minutes. Remove from heat; add chocolate and stir until melted. Add rum. Serve warm over Chocolate Chunk Bread Pudding.
Tear or cube bread into small pieces; place on a cookie sheet and bake 15 minutes or until dry in a 200 degree. Remove and allow to cool. Transfer to a large bowl.
Combine half and half, and sweetened condensed milk, pour over bread. Allow to sit 10 minutes, carefully stir so that all the bread absorbs the milk at various times.
Combine eggs, sugar, butter, vanilla and salt. Add to bread. Stir well.
Stir in chopped chocolate. Spoon mixture into a lightly greased 13x9 inch pan.
Bake, uncovered at 325 degrees 45 minutes or until firm and lightly browned.
Cool. Cut into squares and serve warm with Rum Sauce.
RUM SAUCE: Combine sugar, butter, and half and half; bring to a boil. Boil 2 minutes over med-high heat until sugar is dissolved. Reduce heat and simmer 5 minutes. Remove from heat; add chocolate and stir until melted. Add rum. Serve warm over Chocolate Chunk Bread Pudding.
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