Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Chocolate Bread Pudding




Source of Recipe


rc-Magnolia Lane


Recipe Introduction


Source of Recipe

Sandy H.



List of Ingredients






1/3 cup boiling water
3 tablespoons cocoa
1 tablespoon light corn syrup
2 12-oz cans evaporated milk
1 cup packed brown sugar
2 eggs
2 tsp vanilla
6 cups cubed bread





Recipe



In a small bowl, combine the boiling water, cocoa, and corn syrup. In a large bowl, whisk together the evaporated milk, brown sugar, eggs, and vanilla. Whisk in the cocoa mixture, then stir in the bread cubes. Let stand until some of the liquid is absorbed, about 30 minutes.

Preheat oven to 350 degrees. Pour mixture into loaf pan. Place pan inside a larger baking dish in middle of oven rack. Pour enough hot water into the outside dish to come halfway up sides of the loaf pan. Bake about 55 minutes, or until set and knife inserted in center comes out clean. About 12 servings.

--------------------------------------------------------------------------------