Yield: 6 servings
Measure | Ingredient |
---|---|
½ \N | Loaf unsliced Homemade Bread cut into 1\" squares |
1½ cup | Heavy Cream |
1½ cup | Whole Milk |
¾ pounds | Semisweet Chocolate; shaved, |
\N \N | Or Chocolate Chips |
3 \N | Eggs |
½ cup | Sugar |
2 teaspoons | Vanilla Extract |
½ teaspoon | Almond Extract |
Heat the oven to 350øF. Put the bread cubes into a large bowl. In a medium sized saucepan, bring cream and milk to a boil, turn off heat and stir in chocolate until it is melted. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. Beat eggs and sugar with flavorings. Pour over bread, tossing gently. Dump bread mixture into a large, greased 2-quart pan or an 8 x 8" cake pan.
Cover with aluminum foil. Bake for 35-45 minutes, or until the edges are firm but the inside is still soft and moist. The pudding should seem underbaked. Serve hot with vanilla ice cream or whipped cream.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA