Chocolate Bread Pudding
Recipe courtesy Paula Deen, 2007 1 loaf French or Italian bread, cut in cubes (about 15 c) 3 c milk 1/3 c heavy cream 1/4 c coffee flavored liqueur 1 c sugar 1 c packed light brown sugar 1/4 c cocoa powder 1 tbsp vanilla extract 2 tsp pure almond extract 1 1/2 tsp ground cinnamon 6 eggs, lightly beaten 8 oz semisweet chocolate chips Pecan Rum Flambe Sauce Heat oven to 325°F. Lightly grease 13"x9" baking dish fill with bread cubes. In lg bowl, whisk together milk, cream & liqueur. In another bowl, combine granulated & brown sugars with cocoa powder; mix well. Add cocoa mixture to milk mixture & whisk to combine. In med bowl, add vanilla extract, almond extract & cinnamon to beaten eggs. Combine egg mixture with milk mixture; mix well. Stir in chocolate chips. Pour mixture evenly over bread cubes; let stand, stirring occasionally, at least 20 min or until bread has absorbed most of milk mixture. Bake pudding 1 hr or until set; a cake tester inserted into center of pudding should come out clean. Serve pudding warm or cold, with Pecan Rum Flambe, dessert sauce. 8-10 servings Pecan Rum Flambe Sauce: 1 stick butter 1/2 c brown sugar 1/2 c chopped pecans 1/4 c dark rum In lg skillet, melt stick butter & add brown sugar, stir together. Add pecans & cook until sugar has caramelized over med-high heat. Turn off stove & pour in rum. Stand back & carefully light with a long lighter. Be careful; a flame will shoot up above pan. As alcohol cooks out, flame will die down. Serve over chocolate bread pudding. "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
