*  Exported from  MasterCook  *
 
                        Chocolate Bread Pudding (2)
 
 Recipe By     : <robert.foster@nashville.com>
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Puddings                         Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        chocolate (semisweet or white) -- melted
      1/2  cup           granulated sugar
      1/2  teaspoon      salt
    1      teaspoon      cinnamon -- ground
    1 1/2  cups          milk
    2                    eggs -- lightly beatenn
    2 1/2  cups          bread cubes -- small
 
 Butter four 1-cup ramekins or six custard cups and place them on a  cookie sheet.
 Preheat oven to 400 degrees F. 
   Combine the melted chocolate, sugar, salt and cinnamon.  Stir the  milk in
 slowly and then add the eggs.	Beat the entire mixture with a	whisk until well
 blended. Stir in the bread cubes and let them soak  for a few minutes. Beat the
 pudding with a whi s k again. The bread  cubes should fall apart somewhat. 
   Divide the pudding between the ramekins or custard cups and put them,  cookie
 sheet and all, into the oven. Bake for 15 minutes or until the  edges look done
 (spongy, like a cake) and the middle is just under  done. 
   Cool for 15 minutes and serve or cool completely, wrap, and store in	the
 refrigerator.	They will keep for 3 to 4 days, at least, if  refrigerated. The
 puddings can be warmed in a microwave oven at	medium power. 
   The original recipe has half as much cinnamon and eggs.  I added the	extra egg
 to make the pudding slightly custardy. 
   If you can get them, Guittard’s Vanilla Milk Chips do quite well in  this
 recipe in place of the chocolate. 
   If you use a crusty bread, trim crusts from bread before using.  I  usually use
 Pepperidge Farm’s white bread and I don't trim. I think  the average American
 white bread is not firm enough. I have used a	purchased whole wheat granola
 bread with quite g o od results. I think  this recipe could easily be altered to
 include nuts, chopped dates,  chopped dried apples and/or raisins. 
   For a richer pudding, try using leftover cake instead of bread.  Once  I even
 baked a small cake from a mix and chopped that up for this  recipe. One layer
 makes a double batch. (It was a Dutch chocolate  cake, how decadent!) 
 
 
 
 
 
 
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