Chocolate Bread Pudding!

This recipe is for my friend Cindy.  Not  much I can say to make this any better, so  just make yourself some, and enjoy!

CHOCOLATE BREAD PUDDING epicurious.com

Chocolate Bread Pudding Bon Appétit

February 2001
Dearstyne’s Bistro, Waxhaw, NC

Epicurious.com states: This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture.


Yield: Makes 6 to 8 servings


6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups whole milk
1 cup whipping cream
4 ounces unsweetened chocolate, chopped
1 cup sugar
4 large egg yolks
Whipped cream or vanilla ice cream (optional)
Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)

Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.


Recipe credit:  http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Bread-Pudding-104731#ixzz0hpn6IvCZ
http://pinkstripes.files.wordpress.com/2009/04/choc-bread-pudding-2.jpg
Photo credit: