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LOCATION: Recipes >> Desserts Pudding >> Chocolate Bread Pudding

Print this Recipe    Chocolate Bread Pudding

3 large eggs
1 1/4 cup sugar
1 1/2 teaspoons vanilla extract, plus 1 teaspoon for the whipped cream
1 1/4 teaspoons grated nutmeg (or ground nutmeg)
1 1/4 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
2 cups of milk
1/2 cup chopped walnuts or other nuts
1/2 cup chopped chocolate or chips, about 4 ounces
5 cups of very stale and dry bread in 3/4" to 1" cubes
1 pint of heavy cream
Powdered sugar to taste

It's important that the bread cubes are really dry so that they
soak up the milk and egg mixture before you bake it. If the bread
isn't really stale, cut it into cubes and put it on a cookie sheet
in a 200 degree over for an hour and a half, stirring them a couple
of times.

Beat the eggs on high speed in an electric mixer for about three
minutes, or by hand by a person with strong arms for about six
minutes. Add the sugar, 1 1/2 tsp. of vanilla, nutmeg, cinnamon
and butter. Beat for a minute until well blended. Add the milk,
nuts and chocolate and mix.

Grease or butter a bread or lasagne pan that is just large enough
to hold all the bread cubes. Put the bread into the pan and pour
the egg and milk mixture over it. Stir it up a couple of times.

Let it sit for 45 minutes. Turn the oven to 350 degrees and stir
the pudding again. When the oven is hot, stir the pudding one last
time and put it in the oven. Immediately lower the temperature to
300 degrees.

After 40 minutes, turn the oven up to 425 degrees and let it bake
another 15 to 20 minutes.

While the pudding is baking, whip the cream with the rest of the
vanilla and powdered sugar to taste. Since the pudding is sweet,
I like to keep the cream light, and I don't whip it to the point
that it gets stiff. It's going to melt on the hot pudding anyway,
and it has more body if it is kept a little creamy.

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