Diana's Desserts - www.dianasdesserts.com
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Chocolate Bread Pudding
in Diana's Recipe Book
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Piping hot chocolate bread pudding and fresh, cold cream come together in a hearty, heavenly dessert.
3 ounces semisweet chocolate, melted
1 egg yolk
1/4 cup granulated sugar
1 1/4 cups milk
3/4 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon freshly grated orange zest
2 tablespoons unsalted butter, room temperature
12-15 slices (about 3/8-inch thick) of crusty French-style bread
2 tablespoons sugar combined with 1 teaspoon cinnamon
Heavy cream or whipped cream
Preheat the oven to 325 degrees F (160 C). Butter a 9 x 9-inch baking pan.
Whisk together the melted chocolate, egg, egg yolk, sugar, milk, sour cream, vanilla and orange zest. Butter each slice of bread on one side and arrange half of the slices, butter-side-up, in a single layer in the prepared pan. Pour about half of the chocolate mixture over the bread. Repeat with a second layer of buttered bread and the remaining chocolate mixture. Cover loosely with foil and bake the pudding in the preheated oven for 30 minutes. Remove the foil and sprinkle the top liberally with cinnamon sugar. Continue baking for another 30 minutes. To serve, spoon hot bread pudding into bowls and serve with cold cream or whipped cream over the top.
Makes about 10 servings.
Nutrition Information per Serving:
Calories 391; Protein 9g; Carbohydrates 5g; Total Fat 20g; Saturated Fat 10g; Cholesterol 86mg; Calcium 114 mg (11%DV) Sodium 423mg
|Source: Horizon Organic Dairy Products|
|Date: October 24, 2004|