DESSERT - CHOCOLATE BREAD PUDDING

THIS VERSION OF THE CLASSIC DESSERT HAS MORE CUSTARD AND LESS BREAD THAN USUAL, GIVING THE PUDDING A SOFTER TEXTURE.
DESSERT - CHOCOLATE BREAD PUDDING
DESSERT - CHOCOLATE BREAD PUDDING

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    CUPS - INCH CUBES CRUSTLESS FRENCH BREAD FROM A 1 POUND LOAF

  • 1/4

    CUP (1/2 STICK) UNSALTED BUTTER, MELTED

  • 1 3/4

    CUPS OF WHOLE MILK

  • 1

    CUP WHIPPING CREAM

  • 4

    OZ. UNSWEETENED CHOCOLATE, CHOPPED OR USE SEMI SWEET BIT AND REDUCE SUGAR SLIGHTLY.

  • 1

    CUP SUGAR

  • 4

    LARGE EGG YOLKS

  • ONE

    8X8X2 INCH GLASS BAKING DISH OR 6 LG. RAMEKINS.

  • I PUT THE RAMEKINS ON A WATER BATH TO BAKE.

Directions

BUTTER PAN OR RAMEKINS. PLACE BREAD CUBES IN A LARGE BOWL; DRIZZLE WITH BUTTER AND TOSS TO COAT. TRANSFER BREAD TO PREPARED DISH(S) BRING MILK AND CREAM TO JUST SIMMER IN HEAVY LARGE SAUCEPAN. REMOVE FROM HEAT. ADD CHOCOLATE, WHISK UNTIL MELTED AND SMOOTH. WHISK SUGAR AND YOLKS IN MEDIUM BOWL TO BLEND. WHISK CHOCOLATE MIXTURE INTO SUGAR MIXTURE. POUR CUSTARD OVER BREAD. COVER WITH PLASTIC AND LET STAND 1 HOUR (SOME CUSTARD MAY NOT BE ABSORBED. CAN BE PREPARED UP TO 2 HOURS AHEAD. REFRIGERATE. PREHEAT OVEN TO 350F BAKE PUDDING UNTIL JUIST SET BUT CENTR MOVES SLIGHTLY WHEN DISH IS SHAKEN, ABOUT 35 MINUTES. SERVE WARM OR AT ROOM TEMPERATURE WITH WHIPPED CREAM, IF DESIRED.

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