Buttermilk bread pudding w/creamy chocol
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 2 | Egg yolks | |
| ⅔ | cup | Sugar |
| 2 | cups | Buttermilk |
| 2½ | cup | Half and half |
| 2 | teaspoons | Vanilla extract |
| 9 | Buttermilk bread slices; crusts removed; cut into 1-inch pieces (about 6 generous cups) | |
| Ground nutmeg | ||
| ¾ | cup | Whipping cream |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla extract |
| 5 | ounces | Bittersweet (not unsweetened) or semisweet chocolate; chopped |
Directions
CREAMY CHOCOLATE SAUCE
Preheat oven to 325. Butter 13x9x2-inch glass baking dish. Whisk eggs, yolks and sugar to blend in large bowl. Mix in buttermilk, half and half and vanilla. Add bread; let stand 5 minutes. Transfer to prepared dish.
Sprinkle lightly with nutmeg. Place baking dish in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish.
Bake until pudding is firm in center but still pale in color, about 1 hour 15 minutes. Cool slightly. Serve warm or cold, with warm sauce separately.
Creamy Chocolate Sauce: Combine cream, sugar and vanilla in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Reduce heat to low. Add chocolate and stir until melted. Makes about 1⅓ cups. Serve warm.
RANGER@...
(GLENN/SHARON GORMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .