Recipe - Buttermilk Bread Pudding Wcreamy Chocol

3 Eggs
2 Egg yolks
2/3 cup Sugar
2 cup Buttermilk
2 One half cup Half and half
2 teaspoon Vanilla extract
9 Buttermilk bread slices;
crusts removed; cut into
1inch pieces (about 6
generous cups)
Ground nutmeg

CREAMY CHOCOLATE SAUCE
Three fourths cup Whipping cream
3 tablespoon Sugar
1 teaspoon Vanilla extract
5 ounce Bittersweet (not
unsweetened) or semisweet
chocolate; chopped

Preheat oven to 325. Butter 13x9x2inch glass baking dish. Whisk eggs,
yolks and sugar to blend in large bowl. Mix in buttermilk, half and half
and vanilla. Add bread; let stand 5 minutes. Transfer to prepared dish.
Sprinkle lightly with nutmeg. Place baking dish in large roasting pan. Add
enough hot water to roasting pan to come 1 inch up sides of baking dish.
Bake until pudding is firm in center but still pale in color, about 1 hour
15 minutes. Cool slightly. Serve warm or cold, with warm sauce separately.

Creamy Chocolate Sauce: Combine cream, sugar and vanilla in heavy medium
saucepan. Stir over mediumhigh heat until sugar dissolves. Reduce heat to
low. Add chocolate and stir until melted. Makes about 1 1/3 cups. Serve
warm.

RANGER@HALCYON.COM

(GLENN/SHARON GORMAN)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.