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Chocolate Bread Pudding
in Diana's Recipe Book
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A delicious "comfort food" that even the most inexperienced baker can make.
1 large loaf day-old french bread, torn into pieces
3 1/2 cups milk
1/2 cup strong, brewed coffee (use 1 1/2 tbsp. per serving)
1 1/2 cups granulated sugar
1 tbsp. pure vanilla extract
8 oz. semisweet chocolate
1 stick (4 oz/1/2 cup/113g) butter
Put bread pieces into a large mixing bowl. Heat milk and coffee in a large glass measuring cup in microwave until bubbles form around edges. Pour over bread. Allow to soak 1 hour. After bread is soaked, beat eggs and sugar with an electric mixer until the mixture is thick and light yellow. Add vanilla. Melt together chocolate and butter in a heavy pan. (Or on medium power in the microwave - do not overheat.) Whisk together into a smooth, shiny mixture. Whisk into egg mixture. Pour over bread. Stir just to mix together. Pour mixture into well-greased 13 x 9 x 2-inch baking dish. Bake in preheated 350°F (180°C) oven for 40 to 45 minutes or until puffed.
Makes 10-12 servings.
|Date: July 12, 2004|