Chocolate bread pudding #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Loaf unsliced Homemade Bread cut into 1\" squares | |
| 1½ | cup | Heavy Cream |
| 1½ | cup | Whole Milk |
| ¾ | pounds | Semisweet Chocolate; shaved, |
| Or Chocolate Chips | ||
| 3 | Eggs | |
| ½ | cup | Sugar |
| 2 | teaspoons | Vanilla Extract |
| ½ | teaspoon | Almond Extract |
Directions
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