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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Bread Pudding Recipe

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This recipe for Chocolate Bread Pudding is from The Cole Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. semi-sweet chocolate chips
1/4 C. unsweetened cocoa
4 C whole milk
4 large eggs
1/4 C unsalted butter, melted
1 T pure vanilla extract
2 C granulated white sugar
2 T ground cinnamon
1 tsp. ground nutmeg
1 French baguette, cut into cubes
1 C raisins
Directions:
Directions:
1. In a large bowl, whisk together the milk, eggs, butter and vanilla.
2. In a small bowl, mix together the sugar, cinnamon, nutmeg, and cocoa. Add to the milk mixture and whisk. Add the bread, raisins, and chocolate chips. Mix well.
3. Refrigerate for 30-60 minutes, until bread has absorbed most of the liquid. Preheat the oven to 350º. Lightly grease a 9x13 glass baking dish. Mix the bread pudding once more to evenly distribute the chips and raisins. Pour into the prepared baking dish. Bake for 1 hour, or until set. Serve the pudding warm or refrigerate and serve chilled.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2.5 hours
Personal Notes:
Personal Notes:
I use heels from old loaves that I have in the freezer instead of the French baguette. You just need about 3-4 cups of bread. When I've made this all the liquid isn't soaked into the bread after an hour, but it always turns out ok after I bake it.

 

 

 

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