| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Choco1 | 6 | servings |
INGREDIENTS
| 8 | oz | French bread baguette; cut into 1/4 in |
| ; roun | ||
| 1/2 | c | Unsalted butter; melted |
| 3 | c | Whipping cream |
| 1 | c | Milk |
| 1 | tb | Vanilla |
| 8 | lg | Egg yolks |
INSTRUCTIONS
pn Salt 2 lg Eggs 8 oz Semisweet choc; melted 1/2 c Sugar Preheat oven to 350^. Arrange bread slices on heavy large cookie sheet. Brush with melted butter. Bake until crisp, about 15 min. Cool. Heat 3 cups cream & milk in heavy saucepan over med heat until just warm to touch. Wisk yolks, eggs, sugar, vanilla and salt in med bowl. Gradually whisk in warm cream mixture. Place chocolate in large bowl. Gradually whisk in cream mixture . Whisk until well blended. Stand bread slices on the sides in 9 in round pan with 2 in high sides. (I had to use a bigger pan because it wouldn't fit).Pour chocolate custard over bread. Let stand until bread softens & absorbs some of custard,pressing bread down occasionally, about 40 min. Preheat oven to 350^. Place cake pan in large baking pan. Add enough water to baking pan to come halfway up sides of pudding. Bake until knife inserted in center of pudding comes out clean, about 1 hour. Coolslightly. Spoon into dishes. Serve with whipped cream if desired. Recipe by: Ann Miner <annminer@nauticom.net> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“You’re never too young for God”