Chocolate Bread Pudding
By
Tammy Raynes
@Tammy_Raynes
1
A few years ago hubby and I were having a financial crisis and we really didn't know what we were going to do.
We normally celebrate Valentine's Day with a simple dinner out somewhere, but I knew this time there wasn't enough money for that special dinner.
I wanted to do something special just to show him that I knew we were going to make it through this crisis and that I had faith in him as a provider. I knew he loved bread pudding so I asked a friend of mine if she had a good recipe for bread pudding. This is what she gave me.
I added the chocolate and voila!
We normally celebrate Valentine's Day with a simple dinner out somewhere, but I knew this time there wasn't enough money for that special dinner.
I wanted to do something special just to show him that I knew we were going to make it through this crisis and that I had faith in him as a provider. I knew he loved bread pudding so I asked a friend of mine if she had a good recipe for bread pudding. This is what she gave me.
I added the chocolate and voila!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
35 Min
Cook:
50 Min
Method:
Bake
Ingredients
-
1 - 2loaves of french bread, cut into 1" cubes (about 12 cups)
-
3 cheavy cream
-
2 cwhole milk
-
1 pkgsemisweet chocolate morsels (1 pound)
-
6 largeeggs
-
1 1/4 csugar
-
1 Tbspvanilla extract
-
2/3 cchopped pecans
-
·pinch of salt
-
·powdered sugar for garnish
How to Make Chocolate Bread Pudding
- Preheat oven to 325 degrees. Lightly spray a shallow 4-quart casserole dish with cooking spray and set aside. Put the bread cubes in a large bowl.
- In a large saucepan, bring cream and milk just to a boil over medium heat. Reduce heat and gradually add chocolate, stirring until melted and mixture is smooth. Pour mixture over bread and stir gently to combine. Set aside.
- In a large bowl, whisk eggs until frothy. Whisk in sugar and vanilla. Stir in pecans and salt. Pour over bread and stir gently to combine.
- Transfer bread mixture to prepared casserole. Smooth evenly with back of a spoon. Cover with foil and bake for 40 - 50 minutes, until edges are firm but center is still moist. Serve warm with a sprinkling of powdered sugar.
