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Double Chocolate Bread Pudding With Vanilla Custard Sauce

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8
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INGREDIENTS

2 cups chocolate milk
1 cup semi-sweet chocolate pieces (about 6 oz.)
2 tbsp. butter
6 egg yolks, divided
2/3 cup sugar, divided
2 egg whites, stiffly beaten
6 cups day-old French bread cubes
2 cups milk
1 tsp. vanilla

INSTRUCTIONS

  1. 1
    Combine chocolate milk, chocolate pieces and butter in 2 qt. bowl. Microwave on high 4 to 5 minutes or until milk is steamy but not boiling. Stir until chocolate and butter are melted. In another bowl, beat 2 egg yolks and 1/3 cup sugar. Blend small amount milk mixture into egg mixture. Gradually add to milk mixture, mixing well. Fold in egg whites. Stir in bread cubes; let stand 1 hour. Pour into well-buttered 2 qt. casserole dish. Bake at 325°F for 1 hour to 1 hour and 15 minutes or until set. Serve with vanilla custard sauce.
  2. 2
    Vanilla Custard Sauce: Combine milk and 1 tsp. vanilla in 1 qt. bowl or measuring cup. Microwave on high 4 to 5 minutes or until steamy but not boiling. Beat 4 egg yolks and 1/3 cup sugar. Blend small amount milk into egg mixture. Gradually add to milk, mixing well. Microwave on high 1 1/2 minutes; stir. Continue microwaving 1 1/2 to 2 minutes or until thickened, stirring every 30 seconds. Strain; cool to room temperature.

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cuisines North & South American
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