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Chocolate Bread Pudding
A truly decadent dessert. Super rich but not too sweet. Since this isn't a typical cake or pie dessert, your guests
will really be knocked out. Jazz it up with mint and cherries and whipped cream and it'll be a dessert fit for a White
House dinner.
Ingredients:
1 1-pound loaf French bread
3 cups milk
1/2 cup heavy cream
1/2 cup Kahlua (coffee liquer)
1 tbsp vanilla extract
2 tsp almond extract
1 cup white sugar
1 cup brown sugar
1/2 cup cocoa powder
1-1/2 tsp cinnamon
6 eggs
8 oz. semisweet chocolate OR 1 cup semi-sweet chocolate chips
In a very large bowl, combine milk, cream, Kahlua, vanilla, and almond extract.
In a separate bowl, beat the eggs and combine with the mixture.
In another separate bowl, mix the sugars, cocoa, and cinnamon until any large clumps are broken up. Combine with the
mixture.
Either grate the chocolate bar, or grind up the chocolate chips in a Cuisinart. If you don't have a Cuisinart, then chop the
chocolate chips with a knife into tiny pieces but don't get too consumed about making the pieces small enough because
they're going to melt when baking. Combine the chocolate with the mixture.
Cut the bread into chunks and add to the mixture. Stir well and let sit about 20 minutes until most of the liquid is
absorbed. If you want to make this ahead, you can cover this and let it set. If you're going to make this way ahead,
be sure to refrigerate it.
Preheat the oven to 325°.
I bake the bread pudding in 8 small individual baking cups. If you don't have baking cups, then use a 9x13 glass baking dish.
Be sure to spray the cups or the bottom and sides of the pan before filling. Put the baking cups or the dish into a large pan
and add about an inch of water. I use the large broiler pan that you usually get when you buy an oven (the one you never know
what to do with  ). Bake the bread pudding for an hour
to an hour and a half. It's done when you insert a toothpick into
the center and it comes out clean.
When you're ready to serve, lightly run a knife around the edge of each baking cup and invert the bread pudding onto individual
dessert plates. It should pop right out. If you used a baking dish, spoon out a healthy serving onto dessert plates. Garnish
generously with fresh mint leaves. I like to stick them in a cluster of sprigs right on top but off-center. Then garnish the top
with a few fresh pitted cherries or strawberries, or if not in season, then with maraschino cherries. In a separate crystal bowl,
offer fresh whipped cream but don't put it on top of the bread pudding because it will melt.
Click here for printable recipe.
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