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Recipe Name: Bread Pudding #07 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

3 Eggs
1 1/4 Cup(s) Sugar
1 1/2 Teaspoon(s) Vanilla extract, plus
1 Teaspoon(s) for the whipped cream
1 1/4 Teaspoon(s) Grated nutmeg, or ground
1 1/4 Teaspoon(s) Ground cinnamon
4 Tablespoon(s) Unsalted butter, melted
2 Cup(s) Milk
1/2 Cup(s) Chopped walnuts or other
1/2 Cup(s) Chopped chocolate or chips
about 4 ounces
5 Cup(s) Very stale and dry bread in
3/4" to 1" cubes
1 Pint(s) Heavy cream
Powdered sugar to taste
I cook frequently for friends and chocolate bread pudding is what I
calla cheating dessert - I know it's going to get applause!This recipe
is a variation on Paul Prudhome's recipe from his videoentitled "Chef
Paul Prudhomme's Louisiana Kitchen.' It has the basicbread pudding
recipe. All I do is add some chopped up good chocolate orchocolate
chips. Another good thing to do is to use chocolate bread.I've seen
chocolate bread in Grain d'Or bakeries.It's important that the bread
cubes are really dry so that they soak upthe milk and egg mixture
before you bake it. If the bread isn't reallystale, cut it into cubes
and put it on a cookie sheet in a 200 degreeover for an hour and a
half, stirring them a couple of times.Beat the eggs on high speed in an
electric mixer for about threeminutes, or by hand by a person with
strong arms for about six minutes.Prudhomme describes the eggs as
having pinhead size bubbles. Add thesugar, 1 1/2 tsp. of vanilla,
nutmeg, cinnamon and butter. Beat for aminute until well blended. Add
the milk, nuts and chocolate and mix.Grease or butter a bread or
lasagne pan that is just large enough tohold all the bread cubes. Put
the bread into the pan and pour the eggand milk mixture over it. Stir
it up a couple of times.At this point, PP recommends letting it sit for
45 minutes, but we busyyuppies can't wait around like that. Turn the
oven to 350 degrees andstir the pudding again. When the oven is hot,
stir the pudding one lasttime and put it in the oven. Immediately lower
the temperature to 300degrees.After 40 minutes, turn the oven up to 425
degrees and let it bakeanother 15 to 20 minutes.While the pudding is
baking, whip the cream with the rest of the vanillaand powdered sugar
to taste. Since the pudding is sweet, I like to keepthe cream light,
and I don't whip it to the point that it gets stiff. It's going to melt
on the hot pudding anyway, and it has more body if itis kept a little
creamy.When you take this pudding out of the oven all the chocolate
fanatics inthe house will be swooning. The aroma is incredible. It's
not ascomplicated as the recipe seems, mostly because it's pretty
foolproof.This is one of those recipes where even if you make a
mistake, like ifthe top burns a little, or if you don't beat the eggs
enough, it may notbe perfect ~ but I'll guarantee it won't get thrown
away!HORNMAN@NETCOM.COM(SCOTT HARTMAN)REC.FOOD.RECIPESFrom archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 359
Calories From Fat: 225
Total Fat: 25.9g
Cholesterol: 114.4mg
Sodium: 53.7mg
Potassium: 130mg
Carbohydrates: 29.7g
Fiber: <1g
Sugar: 23.4g
Protein: 4.8g

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