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Chocolate Bread Pudding
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 790
% Daily Value**
Total Fat 33g
Saturated Fat 18g
Unsaturated Fat 3g
Cholesterol 135mg
Sodium 1755mg
Total Carbohydrate 110g
Dietary Fiber 8g
Sugars 39g
Protein 23g
Vitamin A  14%Vitamin C  6%
Calcium  33%Iron  50%
Potassium  17%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Bread Pudding

Date Added: June 10, 2018


2 Eggs at room temperature
1 Cup Sugar
3 Cups Half & Half
8 Ounces Bittersweet Chocolate or 4 1-oz squares semisweet chocolate and 4 1-oz squares unsweetened chocolate coarsely chopped
4 3/4 Cups Fresh Bread Crumbs (12 oz)
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1. Grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale molds. In top of double boiler, over simmering water, melt chocolate. In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling.

2. In large bowl, with electric mixer, beat eggs and remaining 1/2 C sugar until thick and lemon-colored. Slowly beat in half-and-half mixture. Stir in bread crumbs and melted chocolate just until combined to form pudding batter.

3. Heat oven to 400'F. Fill greased pans with batter. Bake puddings 30 to 40 minutes or until centers spring back when gently pressed with your fingertip. Prepare Cinnamon Creme Anglaise.

4. Cool puddings in pans on wire rack 10 minutes; unmold.

5. To serve, pour some Cinnamon Creme Angialse onto each of 6 dessert plates. Place Chocolate Bread Pudding on Creme Anglaise. Cinnamon Creme Anglaise: In 2-quart saucepan, heat 2 C half-and-half to boiling.

6. In large bowl, with wire whisk, beat 4 large egg yolks and 6 tablespoons sugar. Slowly beat half-and half into yolk mixture; add 1 vanilla bean, split, 1 cinnamon stick, and 1/2 t ground cinnamon.

7. Pour all back into saucepan and cook, stirring constantly, over low heat until Creme Anglaise coats a spoon. (Do not boil. )

8. Strain Creme Angialse into bowl and refrigerate until ready to serve.

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.
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