Chocolate bread pudding classic

8 servings

Ingredients

Quantity Ingredient
1½ cup Milk
1¾ cup +2 T heavy cream
6 tablespoons Sugar
1½ cup Semisweet chocolate chips
⅛ teaspoon Salt
3 larges Eggs, lightly beaten
3 cups Cubed 1\" challah, or 3 croissants cut into 1/2\" cubes (3 cups) or 1/3 French baguette, split lengthwise and cut into 1/2 inch cubes (3 cups)

Directions

1. Heat milk, cream, sugar, chocolate chips and salt in a medium sized saucepan over low heat, whisking occasionally until the chocolate is completely melted and all the chocolate specks are gone, 3-4 min.

Remove from the heat.

2. Briskly whisk in the eggs.

3. Place the cut-up bread in a large bowl and pour the chocolate mix- ture over the bread. Toss, then refrigerate the pudding for 2-3 hours, tossing the mixture occasionally with a large spoon to be sure all the bread is soaked. You can pull a few pieces apart with your fingers to check.

4. Fifteen minutes before baking, preheat the oven to 350F. Generously grease a 6 or 8 cup souffle dish with butter.

5. Scoop the pudding into the prepared dish. Bake on the center oven rack until the top is crisp, about 40 minutes. They lay a piece of aluminum foil loosely over the surface of the pudding and bake until the pudding is set and a tester inserted close to but not in the center comes out dry, 30 minutes or more. Cool slightly before serving.

Source: Rosie's Bakery All-Butter Fresh Cream Sugar Packed No Holds- : Barred Baking Book, Author Judy Rosenberg Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 or 315-785-8098

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