Double-Fudge Bread Pudding |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 12 |
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I always like to have bread pudding as a dessert when dining out, but I've never made this one. This one I had to try, though, and it's wonderful. It's a recipe by Paula Deen and it was published in a recent issue of Ladies Home Journal. Plan ahead - it should refrigerate for at least 1 hour or overnight. I have included the 1 hour chilling time in the preparation time. Ingredients:
butter, for dish |
1 lb day-old french bread or 1 lb italian bread, cut into 1-inch cubes |
1 cup granulated sugar |
3/4 cup firmly packed light brown sugar |
1/4 cup unsweetened cocoa powder |
1 1/2 teaspoons cinnamon |
1 pinch salt |
6 large eggs |
1 tablespoon pure vanilla extract |
1 lb semisweet chocolate, finely chopped |
3 cups milk |
1/4 cup heavy cream |
1/4 cup bourbon |
sweetened whipped cream (optional) |
Directions:
1. Butter a 13x9-inch baking dish; spread out bread in dish.
2. In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
3. Whisk in eggs, one at a time, until combined well.
4. Whisk in extract.
5. Place chocolate in a medium heatproof bowl.
6. In a medium saucepan, bring milk and heavy cream just to a boil.
7. Pour over chocolate and stir until completely melted.
8. Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
9. Evenly pour over bread.
10. Refrigerate, stirring occasionally, at least 1 hour or overnight.
11. Heat oven to 325 degrees.
12. Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
13. Serve warm or chilled with whipped cream, if using.
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