Chocolate Bread Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 cup sugar
- 1 cup whipping cream
- 4 large egg yolks
- 1 3/4 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter, melted
- Carbohydrate 52 g(17%)
- Cholesterol 146 mg(49%)
- Fat 27 g(42%)
- Fiber 3 g(13%)
- Protein 10 g(20%)
- Saturated Fat 16 g(80%)
- Sodium 267 mg(11%)
- Calories 488
Preparation Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.) Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.
Preparation Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.) Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.
