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    Chocolate Bread Pudding

    Source of Recipe


    List of Ingredients

    Chocolate Bread Pudding

    7 medium to large eggs
    1 cup sugar
    1 1/2 tablespoons vanilla extract (see note)
    4 cups (32 ounces) 2% milk
    2 loaves (each 8 inches long) day-old Italian or white bread, cut into 1/2-inch cubes
    1 1/4 pounds dark chocolate, cut into small pieces

    In bowl of heavy-duty stand mixer or large mixing bowl, mix eggs, sugar and vanilla until blended. Add milk and beat until mixture is foamy. If using heavy-duty stand mixer, add bread to bowl in handfuls and mix until bread has broken down almost all the way. If using a regular bowl, mix bread in with your hands.

    Add chocolate and mix until incorporated. Divide batter among 4 oven- and microwave-safe 9-by-5-by-2-inch loaf pans that have been coated with vegetable oil spray, filling pans half full. Pudding will close to double in size during cooking.

    Preheat oven to 400 degrees.

    Cover pans with aluminum foil. Bake in preheated oven 11/2 to 2 hours or until outside is dark brown like the color of the top of a loaf of bread.

    When the color is right, remove foil and transfer pans to microwave, two at a time. Cook, uncovered, about 8 minutes on the highest setting or until toothpick or knife inserted near centers of breads comes out clean (test after a few minutes). At this point, the pudding can either be scooped out to serve or it can be cooled overnight and cut into pieces.

    Pudding lasts up to about one week in the refrigerator or about one month in the freezer. Pudding can be reheated in the microwave or the oven. Makes 12 to 16 servings.

    Note: For the most flavor, use the highest quality vanilla extract available.





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