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Chocolate Bread Pudding

Source: Gatherings & Celebrations
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Active Time:  15 Minutes
Total Time:  1 Hour 40 Minutes
  Makes 6 Servings
2 cups milk
2 cups half and half
6 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 large eggs
1 cup light brown sugar
2 tablespoons unsalted butter, melted for the baking dish
6 cups (1-inch pieces) QUALITY french bread, left out overnight
1/2 cup chopped pecans
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 tablespoons dark rum
In a medium saucepan, bring the milk and half-and-half just to a boil. Remove the pan from the heat and add the chocolate, vanilla, and cinnamon. Whisk briskly until the chocolate is melted.

In a medium bowl, whisk together the eggs and brown sugar. Slowly whisk the chocolate-flavored milk into the eggs.

Butter a round baking dish that is 8 inches in diameter and 4 inches deep, or an equivalent size casserole. Put the bread into the dish and cover with the custard; stir in the remaining butter. Let the pudding sit for 30 minutes, occasionally pressing the bread cubes into the liquid to saturate them, until the bread absorbs most of the custard. Preheat the oven to 325 degrees F.

Sprinkle the top of the bread pudding with the pecans. Cover the bread pudding with foil and bake for 40 minutes. Remove the foil and continue to bake for another 20 minutes, or until the pudding is set. Remove from the oven and cool slightly.

Whip the cream in a chilled bowl until the cream holds soft peaks; don't overwhip the cream or it will be grainy. Fold in confectioners' sugar and the rum. Serve the bread pudding warm, with a dollop of the whipped cream.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 Servings
Calories: 722
Fat. Total: 41g
Fiber: 3g
Carbohydrates, Total: 79g
Sodium: 293mg
% Cal. from Fat: 51%
Cholesterol: 215mg
Protein: 14g
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