Heat the oven to 350øF. Put the bread cubes into a large bowl. In a medium sized saucepan, bring cream and milk to a boil, turn off heat and stir in chocolate until it is melted. Pour over the bread and let sit for 10-15 minutes so bread absorbs the mixture. Beat eggs and sugar with flavorings. Pour over bread, tossing gently. Dump bread mixture into a large, greased 2-quart pan or an 8 x 8" cake pan. Cover with aluminum foil. Bake for 35-45 minutes, or until the edges are firm but the inside is still soft and moist. The pudding should seem underbaked. Serve hot with vanilla ice cream or whipped cream.
Shadow Zone IV - Stinson Beach, CA
Your Chocolate Bread Pudding #2 is ready. Bon appetit!
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