Recipe - Chocolate Bread Pudding Classic

1 One half cup Milk
1 Three fourths cup +2 T heavy cream
6 tablespoon Sugar
1 One half cup Semisweet chocolate chips
1/8 teaspoon Salt
3 lg Eggs, lightly beaten
3 cup Cubed 1" challah, or 3
croissants cut into 1/2"
cubes (3 cups) or 1/3
French baguette, split
lengthwise and cut into 1/2
inch cubes (3 cups)

1. Heat milk, cream, sugar, chocolate chips and salt in a medium
sized saucepan over low heat, whisking occasionally until the
chocolate is completely melted and all the chocolate specks are gone,
34 min. Remove from the heat.

2. Briskly whisk in the eggs.

3. Place the cutup bread in a large bowl and pour the chocolate mix
ture over the bread. Toss, then refrigerate the pudding for 23 hours,
tossing the mixture occasionally with a large spoon to be sure all the
bread is soaked. You can pull a few pieces apart with your fingers to
check.

4. Fifteen minutes before baking, preheat the oven to 350F. Generously
grease a 6 or 8 cup souffle dish with butter.

5. Scoop the pudding into the prepared dish. Bake on the center oven
rack until the top is crisp, about 40 minutes. They lay a piece of
aluminum foil loosely over the surface of the pudding and bake until
the pudding is set and a tester inserted close to but not in the
center comes out dry, 30 minutes or more. Cool slightly before
serving.

Source: Rosie's Bakery AllButter Fresh Cream Sugar Packed No Holds
Barred Baking Book, Author Judy Rosenberg

Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
3157861120 or 3157858098

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip