For custard, combine 2 cups of milk, chocolate, sugar and butter in a large microwave-safe bowl. Cook on High (100%) for 9 minutes, stirring every 3 minutes, or until chocolate is melted.
Stir bread cubes, vanilla, cinnamon and remaining milk into the hot mixture. Stir in eggs. Let stand 5 minutes. Stir, and pour into a buttered 1½-qt baking dish or souffle dish.
Bake at 350 degrees for 45 to 55 minutes, or until a table knife inserted into center comes out clean. Serve warm. Top with whipped cream and shaved chocolate, if desired.
Rosanne Troxel (D.TROXEL/GEnie; TJFM10C/Prodigy)
Your Chocolate Decadence Bread Pudding is ready. Buon appetito!
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