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Chocolate Bread Pudding Recipe

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This recipe for Chocolate Bread Pudding, by , is from Cutler Cousins Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne and Jim Hixon
Added: Wednesday, January 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. loaf French or Italian bread, cut into cubes, about 15 c. 3 c. milk, 1/4 c heavy cream, 1/2 c. coffee-flavored liqueur, 1c. sugar, 1 c. packed light brown sugar, 1/4 c. cocoa powder, 1 tbsp. vanilla extract, 1 1/2 tsp. pure almond extract, 1 1/2 tsp. ground cinnamon, 6 large eggs, lightly beaten, 8 oz. semisweet chocolate chips.Cream sauce for pudding: 2 c. heavy cream, 1/4 c Irish cream liqueur, 1/4 c. sugar, 3 tbsp. cornstarch, water to dissolve cornstarch, 1 tsp. vanilla extract.

Directions:
Directions:
Preheat the oven to 325 degrees. Lightly grease a 13 by 9 inch baking dish. In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the sugar and brown sugar with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine. Add the vanilla and almond extract and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes. let stand, stirring occasionally, for at least 20 min. or until the bread has absorbed most of the milk mixture.
Bake the pudding for 1 hr. or until set. Sauce: Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tbsp. of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding

Personal Notes:
Personal Notes:
Good!!!!!!!!!!!!!!!!!!!!!!

 

 

 

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