Chocolate Bread Pudding


Chocolate Bread Pudding

12 C. European style bread cut into 1 inch chunks

1 qt. cream or 2 C. cream and 2 C. half and half

2 C. brown sugar

1 C. white sugar

1 egg

1 T. vanilla

1/2 tsp. cinnamon

1 1/2 C. semi-sweet chocolate chips

3/8 C. orange juice

1/4 C. brown sugar

1/2 C. semi-sweet chocolate chips


In a larger bowl place the bread cubes.  Set aside.

In another bowl mix the cream, sugars, egg,

vanilla and cinnamon.


In a microwave safe bowl place the 

chocolate chips and orange juice.  Microwave

the chocolate in 30 second intervals, stirring

between each one until the chocolate is melted.

Stir until smooth.  


Whisk the chocolate mixture into the sugar mixture,

then pour over the bread cubes.  Let the

bread soak for about 30 minutes, then place

in a 9x13 inch cake pan that has been

sprayed with Pam.


Sprinkle the 1/4 C. brown sugar and the

chocolate chips on the top.


Bake at 375 for 40-50 minutes

or until bubbling around the edge

and set.  


Let cool.  You may serve it warm or

at room temperature.

Top with Caramel Cream Sauce

and Cinnamon Chocolate Sauce.


Caramel Cream Sauce

 

In a medium saucepan melt 2/3 C. butter

and then stir in 2 1/2 T. flour.  Cook until

bubbly and slightly browned and nutty

smelling.  Stir in 2 C. cream, 1 C. brown sugar

 and 1/4 tsp. salt, whisking until smooth

and cook over medium heat until thickened.

Remove from heat and stir in 1 tsp. vanilla.


Cinnamon Chocolate Sauce


Place 1 C. semi sweet chocolate chips in

a microwave safe bowl along with 1 C. sugar, 

1 C. cream and 1/4 tsp cinnamon.  Microwave

at 30 second intervals, stirring between each 

interval until smooth and the chocolate is all

melted.  


Garnish with whipped cream.

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