"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, by , is from Old American Cookbook Project, 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!

Nick Baker


Baguette 12'' long 1/4'' diced 1 ea
Half & Half 4 c
Sugar 1/2 c
Salt 1/2 tsp
Bittersweet Chocolate diced 12 oz
Egg beaten 5 ea
Vanilla Extract 2 tsp
Butter 1/2'' diced 1/2 c
Fresh whipped cream 2 c

1. Butter bottom and edges of a round 2 1/2 qt. dish.
2. Place half & half, salt and sugar in a sauce pan over medium high heat stirring until sugar dissolves.
3. Remove from heat and add diced chocolate. Stir until chocolate is melted.
4. Beat eggs in mixing bowl and slowly add half & half mixture until smooth.
5. Add vanilla and pour mixture over bread evenly in baking dish and let stand for 45 minutes.
6. Top with chilled diced butter, place in a hot water bath and bake for one hour at 325 degrees.
7. Allow to rest for 40 minutes before serving.
8. Serve with fresh whipped cream.




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