Chocolate bread pudding (england)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Squares (1 oz each) unsweetened chocolate, cut into | |
| Small pieces | ||
| 2 | cups | Half-and-half |
| 2 | cups | Loosely packed soft white bread crumbs |
| 2 | Jumbo eggs | |
| 1 | cup | Sugar |
| 1½ | teaspoon | Vanilla |
| 1 | pinch | Salt |
| 1 | cup | Heavy cream, whipped |
Directions
HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for 12-15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs, and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix the eggs into the chocolate.
Pour the pudding into a buttered 1½-quart casserole, set it in a shallow baking pan, and pour enough hot water into the pan to come half-way up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. To test it, insert a toothpick in the center. If it comes out clean, pudding is done. Serve the pudding warm, topped with dollops of whipped cream. Serves 6.