Chocolate Bread Pudding
Linda Dunlap
ingredients
- 2 cups semisweet chocolate chips (12 oz.)
- 1 cup brown sugar
- 1 stick unsalted butter, cubed
- 2 cups whole or 2% milk
- 3 eggs
- 2 tablespoon vanilla extract
- 2 teaspoon instant espresso powder
- 1/2 teaspoon table salt
- 13 slices Texas toast, staled and cut into 1-inch cubes (1 lb.)
directions
- 1
Preheat oven to 350 degrees. Coat a 9-inch springform pan with 1 tablespooon softened unsalted butter.
- 2
Melt chocolate chips with brown sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
- 3
Whisk together milk, eggs, vanilla, espresso powder, and salt and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape.
- 4
Fold melted chocolate into bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center of pudding springs back when gently pressed. Cool on a rack for 15 minutes, remove sides of spring form pan, and slice pudding.
Source: Linda Dunlap
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