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Chocolate Bread Pudding

Servings: 12 servings
Can be served with Bourbon Sauce or spoon a little whipped cream on top of each slice.

8 slices, firm-textured white bread

3 oz. unsweetened chocolate, coarsely chopped

1/4 cup unsalted butter

2 cups half-and-half, light cream or milk

1/2 cup granulated sugar

1/8 tsp. ground cinnamon

3 large eggs, slightly beaten

Remove crusts from bread. Cut each slice of bread to make 4 triangles; set aside.

In heavy, medium-sized saucepan, heat chocolate and butter over low heat until melted. Whisk in half-and-half (light cream or milk), sugar and cinnamon. Whisk over medium heat until sugar dissolves and chocolate is smooth. Remove from heat; cool slightly. Stir in eggs.

Spoon about 1/2 cup of chocolate mixture into 2-quart square or rectangular baking dish. Arrange half of bread triangles over chocolate, overlapping as necessary.
Pour half (about 1-1/2 cups) of remaining chocolate mixture over bread layer. Repeat layers. Press layers down lightly with back of spoon. Cover and chill for 2 to 24 hours.

Bake, uncovered at 350 degrees F for 30 to 35 minutes or until knife inserted near center comes out clean. Cool for 30 minutes before serving. Slice into squares, and serve with Bourbon Sauce, whipped cream or heavy cream.

Source: Traditional Home, May 2002
Submitted By: Chris Rea
Date: July 15, 2002