|Recipe Name:||Al Forno's Chocolate Bread Pudding||Submitted by:||Administrator|
|Number of Servings:||8|
8 up to
10 1/4-inch chocolate bread
can also use any sweet
sponge angel food etc.
3 Cup(s) Heavy cream
1/2 Cup(s) Sugar
Preheat oven to 350 degrees. Generously butter a shallow six cup
casserole or a large long shallow pan. Line pan with one layer of
bread slices. Heat the heavy cream over moderately low heat until hot
but not simmering. Beat the eggs with the sugar until well combined.
Slowly add scalded cream and beat until mixture thickens. Pour custard
mixture over bread slices. Set casserole in a pan of hot water and
bake for 45 minutes. Edges should be set and the center should be a
bit runny. (The custard will continue to cook after it's removed from
the oven.) Remove casserole from water bath and cool on rack. Serve at
room temperature or chilled. Serves 8. (Leftovers, by Kathy Gunst,
HarperPerennial, 1991, page 45). ALIN@FACSTAFF.WISC.EDU (ALICE
FERRIS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 179
Total Fat: 20.2g