Title: Decadent Chocolate Bread Pudding
Categories: Dessert
Yield: 12 Servings

1 1/4	c	Heavy cream
1/2	c	Plus 2 T sugar
10	oz	Finely chopped semi-sweet
		.chocolate or chips
6		Egg yolks
5	oz	Butter, room temp, cut
		.into small pieces
6		Egg whites
5	tb	Sugar
1	tb	Vanilla
2 1/2	c	1/4" diced white bread

1. Bring the sugar and cream to a boil, and remove from the heat. 2. Add the chopped chocolate (or chocolate chips) stirring until completely melted and blended well. 3. Add yolks, one at a time, beating well after each. 4. Stir in the butter until melted. 5. Whip the egg whites until soft peaks form. Add sugar when just starting to turn white, and then add vanilla and whip until stiff. 6. Gently fold in the chocolate mixture. Pour over prepared bread in a buttered 9 x 11 inch pan. Gently squeeze chocolate mixture into the bread with hands until completely mixed. Let sit for 30 minutes or so as to absorb the mixture. Add more cream if too dry. 7. Bake in a 350F oven in a hot water bath (halfway up the sides of the pan) for 45 minutes. Let cool slightly. 8. Cut into wedges, or cubes loosely piled together. Serve with whipped cream.

Lin's Notes: I used sourdough bread instead of white bread and it was wonderful! I also used 12 oz of semisweet chocolate chips instead of finely chopped chocolate, and it worked well. We also like vanilla in our home, so I used 2 tsp. instead of one.

Source: The Iroquois Hotel on the Beach, Mackinac Bay, Michigan from Donna Hamilton's Gracious Country Inns and Favorite Recipes

Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

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