Chocolate Bread Pudding
This is an outstanding bread pudding recipe
If you like chocolate and bread pudding, you need to try this recipe. This is my take on a Paula Deen recipe. All I can say is "yummy," and let it do the rest of the talking:
- 1 Large family size loaf of bread, slices cut into sixths.
- 3 1/4 Cups of milk
- 1/4 Cup Cognac
- 1/3 Cup strong coffee
- 1 1/4 Cups packed light brown sugar
- 3/4 Cup granulated sugar
- 1/4 Cup cocoa powder
- 6 Eggs, lightly beaten
- 1 Tbsp Vanilla extract
- 1 Tbsp Almond extract
- 1 1/2 Tbsp Cinnamon
- 3/4 - 1 Cup semi-sweet chocolate chips (depending on your chocolate needs)
- 3/4 Cup roughly chopped pecans (optional)
Preheat oven to 350°.
Place the bread pieces in a large mixing bowl and set aside.
Mix the sugar, brown sugar, and cinnamon, and cocoa powder together in a bowl.
In another large bowl, wisk the milk, coffee, Cognac, vanilla and almond extracts. Once blended wisk in the lightly beaten eggs. Pour the mixture over the bread pieces and let stand for 30 minutes while the bread pieces soak up the mixture.
Grease (or coat with Baker's Secret Spray) a 13" x 9" baking pan. add the pudding and distribute it evenly. sprinkle the top with the chocolate chips and pecans. Bake for 1 hour.
I let mine cool thoroughly before cutting. The microwave works great for warming the pieces if necessary.
I couldn't think of anything better than to whip some heavy cream with some sugar and vanilla to serve on top. Perhaps some caramel next time.
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