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Chocolate Bread Pudding Recipe





Bread pudding is a dessert enjoyed all around the world. It has been in existence for centuries. It was first created as a way to use old stale bread. The base of this dessert is bread, milk, and eggs. After that there are so many variations to this dish. It can be savory or sweet. This recipe is sweet and includes both milk and white chocolates. I used Italian bread for this recipe. However, you can use any type of bread you like.

Chocolate Bread Pudding Recipe

Ingredients:

1/2 loaf of Italian bread
1 cup chocolate chips
1/2 cup white chocolate chips
1 1/2 cups half and half
4 eggs
1 tablespoon vanilla
1/2 cup sugar

Vanilla Sauce:

1 cup water
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon vanilla
2 tablespoons butter

Optional: Whipped Cream

Directions:

1. Preheat the oven to 350 degrees.
2. Grease a 2 quart baking dish.
3. Cut half of the loaf of Italian bread into 1 inch cubes.
4. Place the bread in a large bowl and pour the half and half over it.
5. Stir the bread a few times to coat completely with the half and half.
6. In a separate bowl whisk together the eggs, vanilla, and sugar.
7. Pour over the bread and stir to coat.
8. Add the chocolate chips to the bread mixture.
9. Spread bread into the baking dish.
10. Be sure that the chocolate chips are evenly spread out.
11. Bake for 40-45 minutes.
12. To make the vanilla sauce add the water to a small sauce pan and heat until the water boils.
13. Combine the sugar and cornstarch.
14. Add the sugar and cornstarch mixture to the water just as it starts to boil.
15. Lower the heat and continue stirring until it starts to thicken.
16. Once it thickens remove it from the heat.
17. Add the vanilla and butter and stir until melted.
18. Serve the bread pudding warm with the vanilla sauce and whipped cream if desired.
19. Store leftovers in the refrigerator. Leftovers can be served cold or reheated from the microwave.

Enjoy and sweeten the soul with chocolate!





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Content copyright © 2014 by Michelle Matile. All rights reserved.
This content was written by Michelle Matile. If you wish to use this content in any manner, you need written permission. Contact Michelle Matile for details.

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