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This recipe came from my grandmother and she would make it every year for my birthday. That's because I chose it over birthday cake. Yes, it's that good. Start your own tradition.
Chocolate Bread Pudding
Chocolate Bread Pudding
The recipe is adapted from the old Fanny Farmer cookbook and has been around for a long time. It is a way to use up stale bread and get an amazing dessert in doing so.
Ingredients
  • 2 oz unsweetened chocolate, shaved into small pieces
  • 1 qt scalded milk (heated to 180° F)
  • 4 c of 1" cubes of stale bread
  • Note - I use the Classic White Bread recipe and cut 3 1" slices and then cube them and let them sit out for a day or two.
  • 1/3 c sugar
  • 1/4 c butter, melted
  • 2 eggs, lightly beaten
  • 1/4 t salt
  • 1 t vanilla
Instructions
1.  Preheat the oven to 325° F.
2.  Heat the milk in a heavy saucepan over medium heat to 180° F until small bubble form around the edge. Do not boil the milk. Keep and eye on it and stir occasionally.
3.  Butter a 1 1/2 or 2 quart casserole dish.
4.  When the mil reaches temp, add the chocolate pieces and melt it in the milk, stirring until smooth.
5.  Add the bread to the milk and set aside to cool.
6.  When lukewarm, about 115° F, add the remaining ingredients and mix well.
7.  Pour the mixture into the casserole dish.
8.  Bake uncovered until the center is set. Start checking it at 50 minutes and then at 5 minute intervals after that. It will probably take about an hour.
9.  I have had it take an hour and a half. The center should be slightly resistant to your finger and there should be no soupiness to it at all. You are better off to overcook it a little bit than to undercook it. If undercooked it will be soupy and who wants soupy pudding!
Summary
Serve with hard sauce or whipped cream.
Chocolate Bread Pudding with Hard Sauce
Chocolate Bread Pudding with Hard Sauce
Recipe Yield: Serves 8 servings
Prep Active: 0
Cooking Time: 45
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Comments
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