Chocolate Chunk Bread Pudding with White Chocolate Brandy Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Chunks of half-melted chocolate appear in every bite of this sinfully good bread pudding. It gets even better-you serve it in a pool of brandy sauce. Ingredients:
1 (1-pound) loaf day-old french bread |
3 1/2 cups milk |
1 cup half-and-half |
4 large eggs, lightly beaten |
1 cup sugar |
2 tablespoons butter or margarine, melted |
1 tablespoon vanilla extract |
1/8 teaspoon salt |
2 (4-ounce) bittersweet chocolate bars, chopped (we tested with ghirardelli) |
white chocolate brandy sauce |
Directions:
1. Tear bread into small pieces; place in a large bowl. Add milk and half-and-half; let mixture stand 10 minutes.
2. Combine eggs, sugar, butter, vanilla, and salt; add to bread, stirring well. Stir in chopped chocolate. Spoon mixture into a lightly greased 13 x 9 pan. Bake, uncovered, at 325° for 55 minutes or until firm and lightly browned. Cut into squares, and serve warm with White Chocolate Brandy Sauce.
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