The Freshman Cook: Chocolate Bread Pudding/Day 11 of 14 Days of Valentine's

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Chocolate Bread Pudding is the perfect Valentine’s Day treat because it is 

rich, and decadent! Then there’s the chocolate! It’s also such a 

                             comfort food. Few people can resist it.  This dessert takes some time to                                     make, but it can be made the day before you want to serve it, so the pressure is off!

Chocolate Bread Pudding w/ Chocolate Sauce

3 cups Firmly Packed day old French Bread Cubes

2 cups Milk

2 ounces Semi Sweet Chocolate Morsels

2 tablespoons Butter

3 Egg Yolks

1/2 cup Sugar

1 teaspoon Vanilla


3 Egg Whites

1/4 teaspoon Cream of Tartar

1/.3 cup Sugar

The Sauce

4 ounces Semi Sweet  Chocolate

1/4 cup Heavy Cream 

Preheat oven to 325 degree.

Cut your bread into slices, then pull the bread apart and 

toss it into a bowl. Add the milk and let it soak for 30 minutes.

Melt the chocolate and butter together over low heat

in a double boiler. Mix well with a fork or whisk.

Use a mixer to beat together the yolks, sugar and vanilla

until fluffy and smooth. Mix in the chocolate and

butter mixture and mix well.

Pour the chocolate mixture over the bread and 

fold it in.

Grease four ramekins with butter, and fill them with

the bread mix. Bake in the oven for 20-30 minutes.

Whip the egg whites with the cream of tartar

on high until it is frothy. Pour the sugar in gradually

as the mixer is spinning. Mix, still on high until it is shiny and soft peaks form. When the ramekins are ready, remove them from the oven, and turn up your oven temp to 375 degrees. Spread the meringue over the hot pudding and bake some more for approx 15 minutes until the meringue is golden brown. Mix together the chocolate and cream on low heat in a double boiler. Once the chocolate is shiny and smooth, drizzle over the meringue. Serve warm or at room temperature.
Enjoy this Valentine’s Day treat!
Thanks for joining me today! 

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