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Chocolate Bread Pudding
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 1 lb. | Challah Bread or French Bread |
| 3 T | butter, softened & divided |
| 4 c | Half & Half |
| 1 (12 oz) pkg | semisweet chocolate morsels, divided |
| 1/2 c | unsweetened cocoa |
| 1 1/2 c | sugar |
| 1/2 t | salt |
| 5 large | eggs, slightly beaten |
| 3/4 c | bourbon, half & half or brewed coffee |
| 1 c | coarsely chopped pecans |
Place bread on 2 baking sheets & bake @ 325 deg for 12 minutes. Transfer bread to large bowl & set aside.
Butter 13x9 in baking dish with 1 T butter.
Bring half & half & remaining 2 T butter to simmer in a large saucepan over medium high heat. Remove from heat; add 1 c chocolate morsels, stirring until melted. Whisk in cocoa & next 4 ingredients. Pour over bread, tossing to coat; transfer to baking dish. Cover & chill 8 hrs.
Sprinkle with remaining chocolate morsels & pecans. Bake uncovered @ 350 degrees for 1 hr or until set. Let stand 10 minutes.
Yield: 12 servings
Note: can also bake in 8 (8 oz) ramekins or 12 (6 oz) ramekins or custard cups. Prepare as above, & after chilling 8 hrs spoon into ramekins. Sprinkle with morsels & pecans. Bake uncovered @ 350 deg for 35 minutes for 6 oz to 40 minutes for 8 oz.
Southern living cookbook 2010.
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