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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is simply delicious and certainly satisifies a chocoholics tastes!! Found the recipe in Saltscapes Ingredients:
4 cups breadcrumbs, dense, cubed, 1-inch |
3 (3 1/2 ounce) milk chocolate candy bars, good quality chopped |
1/2 cup pecans, toasted and chopped |
1 cup heavy whipped cream, divided |
1 cup half-and-half, divided |
2 tablespoons irish cream (optional) |
3 tablespoons cocoa powder |
4 large eggs |
1 large egg yolk |
1/2 cup sugar |
lightly sweetened whipped cream |
Directions:
1. Toss bread cubes with 1/2 cup chopped chocolate and toasted pecans in large bowl,. Set aside.
2. Whisk 1/2 cup cream, 1/2 cup half-and-half and cocoa powder in a heavy-bottomed saucepan to blend. Add remaining chocolate. Stir over low heat until melted and smooth.
3. Gradually whisk in remaining 1/2 cup cream, 1/2 cup half-and -half, and Irish Cream liqueur, if using. Whisk eggs, egg yolk, and sugar together in a medium bowl. Whisk in chocolate cream mixture. Stir into bread mixture. Refrigerate and let stand for 1 hour for bread to absorb some of the custard.
4. Preheat oven to 325°F Butter an 8x8-inch pan. Pour in bread mixture and bake until set int the center, about 35-40 minutes.
5. Top warm pudding with whipped cream and a dusting of cocoa powder.
6. QUICK TIP: When a recipe calls for half-and-half, coffee cream may be used. when a recipe calls for full cream, use whipping cream.
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