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Wednesday, January 31

Chocolate Bread Pudding


From Cuisine at Home magazine (DELICIOUS RECIPE! YOU GOTTA TRY!)

2 C semisweet chocolate chips (12 oz)
1 C brown sugar
1 stick unsalted butter, cubed

Whisk together; Pour over:
2 C whole or 2% milk
3 eggs
2 T vanilla extract
2 t instant espresso powder
1/2 t. salt
13 slices Texas toast, staled and cut into 1″ cubes (1 lb)

Fold in:
Chocolate mixture

Preheat oven to 350; coat a 9″ springform pan with 1 T unsalted butter. Melt chocolate chips, sugar and butter in saucepan over low heat. Stir frequently until chips are smooth, about 8 mins. Whisk milk, eggs, vanilla, espresso and salt together and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape. Fold the melted chocolate into the bread mixture, then transfer to prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 mins, remove the sides of the pan and slice.


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