Chocolate Bread Pudding
This recipe comes from "Southern Living Ultimate Christmas Cookbook 2010" from Macy's Dept. Store.
1 lbchallah bread, torn into bite-size pieces (you can use french bread for a substitute)
3 Tbspbutter, softened and divided
4 chalf and half
1 pkg(12 ounce) semisweet chocolate morsels, divided (i used ghirardelli)
1/2 cunsweetened cocoa
1 1/2 csugar
5 largeeggs, lightly beaten
3/4 cbourbon, half and half, or brewed coffee (i used brewed coffee)
1 ccoarsely chopped pecans
How to Make Chocolate Bread Pudding
- Bring half and half and remaining 2 Tbsp butter to a simmer in a large saucepan over medium-high heat. Remove from heat, add 1 cup chocolate morsels, stirring until melted. Whish in cocoa and next 4 ingredients.
- Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours or overnight.
- Sprinkle with remaining chocolate morsel and pecans. Bake, uncovered, at 350 degrees for 1 hours or until set. Let stand 10 minutes.
- You can also bake bread pudding in 8 (8-ounce) ramekins or 12 (6-ounce) ramekins or custard cups. Prepare as directed above, and after chilling 8 hours, spoon pudding evenly into ramekins. Sprinkle with morsels and pecans. Bake, uncoverd, at 350 for 35 minutes (for 6 ounce) to 40 minutes (for 8 ounce).