- Special Pricing
Chocolate Bread Pudding
- Active Time 15m
- Total Time 1h 40m
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.
nutrition information per serving
722 calories; 41g total fat; 215mg cholesterol; 293mg sodium; 79g carbohydrates; 3g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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