Marsala-Laced Chocolate Chip Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This farmhouse dessert is studded with bits of chocolate and fragrant with lemon zest. The Marsala and rum give it a devilishly sophisticated character. A very different bread pudding Ingredients:
10 ounces country bread, crusts removed, cut into 1/2-inch cubes |
1/4 cup rum |
1/4 cup sweet marsala wine |
4 eggs |
2 cups whole milk |
1 cup heavy cream |
3/4 cup sugar |
1 lemon, zest of, grated |
4 tablespoons unsalted butter, cubed, plus extra |
unsalted butter, for greasing the pan |
4 ounces bittersweet chocolate chips |
Directions:
1. Preheat the oven to 400°.
2. Spread the bread on a baking sheet; sprinkle with the rum and Marsala. Let rest 5 minutes.
3. Meanwhile, beat the eggs with the milk, cream, 1/2 cup of the sugar, and the lemon zest in a large bowl. Add three-quarters of the butter and all the chocolate chips.
4. Fold the bread cubes into the egg mixture, and spoon into a buttered 13 x 9 mold. Dot the top with the remaining butter and sprinkle with the remaining sugar.
5. Place the mold in a roasting pan filled halfway with warm water and bake for 40 minutes. Cool on a rack and unmold onto a serving plate. Serve at room temperature. Serves 8.
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