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

Print this Recipe    Chocolate Bread Pudding

Serves 8

8 to 10 1/4-inch slices (or 3-4 cups 1 inch cubed) chocolate bread
(can also use any sweet bread--banana, coffee, sponge, angel food, etc.)
3 cups heavy cream
4 eggs
1/2 cup sugar

Preheat oven to 350 degrees. Generously butter a shallow six cup
casserole or a large long shallow pan. Line pan with one layer of
bread slices. Heat the heavy cream over moderately low heat until
hot but not simmering. Beat the eggs with the sugar until well
combined. Slowly add scalded cream and beat until mixture thickens.
Pour custard mixture over bread slices. Set casserole in a pan of
hot water and bake for 45 minutes. Edges should be set and the
center should be a bit runny. (The custard will continue to cook
after it's removed from the oven.) Remove casserole from water bath
and cool on rack. Serve at room temperature or chilled.

Double Chocolate Bread

1 1/2 cups flour
3/4 cups Dutch process cocoa
2 tsp double acting baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
4 oz unsweetened chocolate, chopped

Preheat oven to 350 degrees. Lightly butter abd flour a 9 by 5 by
3 inch pan and set aside. Sift together the flour, cocoa, baking
powder, baking soda and salt; set aside. Beat butter and sigar
together until light and fluffy. Add the eggs, one at a time,
beating about 1 minute after each addition. Add the sifted ingredients
alternately with the sour cream and chocolate chunks, beginning
and ending with the dry ingredients. (The batter will be quite
thick.) Turn the batter into the prepared loaf pan and bake 1 hour
to 1 hour and 15 minutes. To test, stick a toothpick in the center;
bread is ready when toothpick comes out clean. Let cool in pan 15
minutes and remove. Makes one loaf.


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