Thank you again for all of the entries for our recipe contest- they were amazing! Our winner is Sally who sent in Chocolate Bread Pudding. It is light, chocolate deliciousness and everything you want in a dessert! The picture I took of it when I made it for our Le Creuset judge did not turn out so well, so unfortunately I don’t have a picture to post, but the recipe will make up for it!
Chocolate Bread Pudding
6 cup bread cubes
4 cup milk
6 egg yolks
1-3/4 cup sugar, divided
1-1/2 tsp. vanilla
4 squares (1 oz. each) unsweetened chocolate, melted
4 tbs. butter or margarine, melted
6 egg whites, at room temperature
1/4 tsp. cream of tartar
Preheat oven 375F. Grease 12x8x2 inch baking dish. In large bowl combine bread and milk; let stand 10 to 15 minutes. In large bowl with mixer at high speed, beat egg yolks, 1 cup sugar and vanilla until light colored. Beat in chocolate and butter. Gradually stir in bread mixture. Pour into prepared dish. Bake 35 to 45 minutes or until set. In large bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar and cream of tartar; continue beating until stiff peaks form. Spread evenly on top of baked pudding. Bake in 375F oven 15 minutes or until lightly browned. Serve warm.
Makes 8 to 12 servings
I remember having chocolate bread pudding at the Greenbrier and thinking it was divine. Thanks for reminding me of a dessert to try.