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Chocolate Bread Pudding




Source of Recipe


Southern Living


List of Ingredients




1 pound challah or french bread, torn into bite size pieces
3 tbsp butter, softened and divided
4 cups half-and-half
1 (12 oz) pkg semisweet chocoalate morsels, divided
1/2 cup unsweetened cocoa
1 1/2 cups sugar
1/2 tsp salt
5 large eggs
3/4 cup bourbon, half-and-half or brewed coffee
1 cup coarsely chopped pecans


Recipe



Place bread on 2 baking sheets, and bake at 325 degrees for 12 minutes. Transfer bread to a large bowl and set aside. Butter a 13x9x2" baking dish with 1 tbsp butter

Bring half-and-half and remaining 2 tbsp butter to a simmer in a large saucepan over medium-high heat. Remove from heat, add 1 cup chocolate morsels, stirring until melted. Whisk in cocoa and next 4 ingredients. Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours.

Sprinkle with remaining chocolate morsels and pecans. Bake uncovered at 350 degrees for 1 hour or until set. Let stand 10 minutes.

Note: You can also bake bread pudding in 8 (8 oz) ramekins or 12 (6 oz) ramekins or custard cups. Prepare as directed above, and after chilling 8 hours, spoon evenly into ramekins. Sprinkle with morsels and pecans. Bake, uncovered, at 350 degrees for 35 minutes (for 6 oz) to 40 minutes (for 8 oz).