 |
Prep Time: 12 Minutes Cook Time: 80 Minutes |
Ready In: 92 Minutes Servings: 12 |
|
Ingredients:
1 pound challah bread, torn into bite-size pieces |
3 tablespoons butter, softened and divided |
4 cups half-and-half |
1 (12-ounce) package semisweet chocolate morsels, divided |
1/2 cup unsweetened cocoa |
1 1/2 cups sugar |
1/2 teaspoon salt |
5 large eggs, lightly beaten |
3/4 cup bourbon, half-and-half, or brewed coffee |
1 cup coarsely chopped pecans |
Directions:
1. Place bread on 2 baking sheets, and bake at 325° for 12 minutes. Transfer bread to a large bowl, and set aside.
2. Butter a 13 x 9 baking dish with 1 tablespoon butter.
3. Bring half-and-half and remaining 2 tablespoons butter to a simmer in a large saucepan over medium-high heat. Remove from heat; add 1 cup chocolate morsels, stirring until melted. Whisk in cocoa and next 4 ingredients. Pour over bread, tossing to coat; transfer to baking dish. Cover and chill 8 hours.
4. Sprinkle with remaining chocolate morsels and pecans. Bake, uncovered, at 350° for 1 hour or until set. Let stand 10 minutes.
5. *You can use French bread as a substitute for challah.
6. Note: You can also bake bread pudding in 8 (8-ounce) ramekins or 12 (6-ounce) ramekins or custard cups. Prepare as directed above, and after chilling 8 hours, spoon pudding evenly into ramekins. Sprinkle with morsels and pecans. Bake, uncovered, at 350° for 35 minutes (for 6 ounce) to 40 minutes (for 8 ounce).
|
|