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Chocolate Bread Pudding Recipe

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This recipe for Chocolate Bread Pudding, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Canavin
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
16 c. day-old challah or egg bread cut into 3/4 in. cubes
3 c. half & half
1 1/2 c. heavy whipping cream
1 3/4 c. light brown sugar
2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 c. semisweet chocolate chips
6 large eggs
Chocolate sauce

Directions:
Directions:
16 c. day-old Place bread cubes in very large bowl.
Heat half & half, cream, sugar, vanilla, cinnamon, and nutmeg in medium pot over low heat, stirring until sugar is dissolved, about 4 to 5 minutes. Remove from heat and add chocolate. Let sit for 5 minutes, and then stir until chocolate is melted. Cool for 30 minutes.
Slowly whisk eggs into chocolate mixture, one at a time. Poor over bread and stir to coat; allow to stand for 1 hour, until bread cubes are no longer dry in the center, stirring occasionally.
Preheat oven to 350 degrees. Butter a 9x13 glass dish and pour in mixture. Place in a larger baking pan and transfer to oven. Carefully pour hot water into baking pan until it comes halfway up sides of dish. Bake for 1 hour until center is set and the inserted tip of a knife comes out clean. Remove from oven; cool until dish can be safely removed from pan.
Serve warm with chocolate sauce.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe came free in a cookbook catalogue; it appears in "The Heaven on Seven Cookbook" by Jimmy Bannos and John DeMers (which I never did buy). This dessert is sinfully rich - a once a year treat!

 

 

 

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