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CHOCOLATE BREAD PUDDING




Source of Recipe


Nelda Foust






List of Ingredients



• 1/4 c. unsalted butter
  
• 7 c. French bread cubes
  
• 2 c. whipping cream
  
• 1 c. milk
  
• 3 (1 oz) bittersweet chocolate squares, chopped
  
• 5 egg yolks, slightly beaten
  
• 2/3 c. firmly packed light brown sugar
  
• 1 tsp vanilla
  






Instructions



1. Melt butter in a large heavy skillet over medium heat. Add bread cubes, cook, stirring constantly, 3 minutes or until bread cubes are golden. Transfer to a lightly greased 13x9 inch baking dish. Bring whipping cream and milk to a boil over medium heat in skillet. Remove from heat and whisk in chocolate until smooth. Whisk in egg yolks, brown sugar and vanilla. Pour over bread crumbs; let stand 30 minutes. Cover with aluminum foil; cut 6 small holes in foil to allow steam to escape. Place baking dish in a roasting pan. Add hot water to pan to a depth of 1 1/2 inches. Bake in 325 oven for 1 hour and 45 minutes or until set. Remove bread pudding from water and cool 30 minutes on wire rack. Serve warm with Bourbon Sauce. Garnish with chocolate curls.
   



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