"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Bread Pudding Recipe

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

Contributor:  
Contributor:  

Added: Sunday, July 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (6-ounce) package semi-sweet chocolate chips
1 1/2 cups baking mix such as Bisquick cup
1/2 cup chopped nuts
1/3 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
2/3 cup sugar
1 1/2 cups hot water

Directions:
Directions:
Spray slow cooker with vegetable oil spray. Melt chocolate chips in the microwave in a microwaveable container on high 45 seconds, or in a saucepan over boiling water on the stove top 3 to 5 minutes. In a large mixing bowl, combine baking mix, nuts, 1/3 cup sugar, milk, oil, vanilla and egg. Beat vigorously. Add melted chips, blending well. Pour this mixture into slow cooker. In a separate container, dissolve 2/3 cup sugar in hot water. Pour sugar-water mixture on top of baking mixture in the slow cooker, without mixing it in. Cook on low 8 to 10 hours. Serve with ice cream or whipped topping.

Number Of Servings:
Number Of Servings:
Makes 6 servings

 

 

 

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