| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cyberealm, Desserts |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1 3/4 |
c |
+2 T heavy cream |
| 6 |
tb |
Sugar |
| 1 1/2 |
c |
Semisweet chocolate chips |
| 1/8 |
ts |
Salt |
| 3 |
lg |
Eggs, lightly beaten |
| 3 |
c |
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) |
INSTRUCTIONS
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,
3-4 min. Remove from the heat.
2. Briskly whisk in the eggs.
3. Place the cut-up bread in a large bowl and pour the chocolate mix-
ture over the bread. Toss, then refrigerate the pudding for 2-3 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 All-Butter Fresh Cream Sugar Packed No Holds-
Barred Baking Book, Author Judy Rosenberg
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120 or 315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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