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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 377
% Daily Value**
Total Fat 23g
35%
Saturated Fat 13g
20%
Unsaturated Fat 2g
Cholesterol 168mg
56%
Sodium 532mg
22%
Total Carbohydrate 36g
12%
Dietary Fiber 4g
16%
Sugars 17g
Protein 9g
Vitamin A  12%Vitamin C  43%
Calcium  9%Iron  21%
Potassium  8%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 with Strawberry Sauce

Date Added: June 11, 2009

Ingredients:

3 Teaspoons Vanilla
2 Tablespoons Brandy
1/2 Cup Sugar superfine
1 1/8 Pounds Strawberries
1/3 Pound Chocolate dark
3/4 Cup Heavy Cream
4 Eggs seperated
1/4 Pound Butter unsalted cut in small pieces
1 1/2 Cups Italian Bread Crumbs white
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Directions:

1. Process the chocolate in a food processor until finely chopped.

2. Bring cream just to simmering point in a saucepan.

3. With the motor running, pour hot cream over chopped chocolate and process until smooth.

4. Add 1/4 cup sugar, egg yolks one at a time, butter, and vanilla essence and process until combined.

5. Combine breadcrumbs and chocolate mixture in a large bowl and mix well.

6. Butter a round 20cm diameter cake tin or souffle dish and sprinkle with the extra caster sugar.

7. Beat egg whites until soft peaks form.

8. Gradually add remaining sugar, beating until thick and glossy.

9. Gently fold whites into the chocolate mizture until thoroughly combined.

10. Spoon mixture into prepared tin and place in a baking pan.

11. Pour in enough hot ater to come halfway up the sides of the tin and bake at 180C for 45-50 minutes, or until cooked when tested with a skewer.

12. Leave in tin for 10 minutes before turning out on a serving platter.

13. Serve warm or cold, with Strawberry sauce.

14. *** Strawberry Sauce *** Process 250g of the strawberries, hulled, with 2 tablespoons of caster sugar and the brandy until smooth and well combined.

15. Transfer to a small saucepan and cook over low heat until just simmering.

16. Add the other 250g of hulled and chopped strawberies and cook gently until warmed through.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Strawberry, Natural Sweeteners, Alcohol allergies.
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