Title: Chocolate Bread Pudding #1
Categories: Pudding Dessert Chocolate
Yield: 6 Servings
| 3 | oz | Chocolate, unsweetened; cut into small pieces |
| 2 | c | Half & half |
| 2 | c | Bread crumbs, white, soft; packed loosely |
| 2 | | Eggs, jumbo |
| 1 | c | Sugar, granulated |
| 1 1/2 | ts | Vanilla |
| 1 | pn | Salt |
| 1 | c | Heavy cream; whipped |
HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat
for 12-15 minutes, stirring frequently until chocolate is completely
melted. Remove pan from the heat, stir in the crumbs and let stand for one
hour.
Preheat oven to 350F. Beat the eggs until frothy, blend in the sugar,
vanilla and salt, then mix into the chocolate. Pour the pudding into a
buttered 1 1/2-quart casserole, set it in a shallow baking pan and pour
enough hot water into the pan to come halfway up the sides of the
casserole. Bake the pudding uncovered for 50 to 60 minutes until the
pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of whipped
cream.
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK, reposted by DonW1948@aol.com