Chocolate Bread Pudding So Tasty

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Friday, September 7, 2018

Chocolate Bread Pudding

"This is a rich dessert, however well well worth the energy. I serve with a creme anglaise sauce, too."

Ingredients :

PUDDING
1 (8 ounce) loaf baguette
half of cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
eight egg yolks, room temperature
1/2 cup white sugar
1 tablespoon vanilla extract
SAUCE
2 oz. Unsweetened chocolate, chopped
1 tablespoon butter
1/3 cup boiling water
1/2 cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract

Instructions :

Prep : 1H	Cook : 8M	Ready in : 8H

Preheat oven to 350 ranges F (175 levels C). Grease a 9x13 baking dish.
Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, approximately 1 minute.
Melt chocolate chips in microwave or double boiler. Set apart.
In a medium saucepan over low heat, heat cream and milk till heat. Do now not scald.
In a large bowl beat eggs, egg yolks, half cup sugar and 1 tablespoon vanilla until smooth. Blend in heat cream aggregate a little at a time. Whisk egg aggregate into melted chocolate until easy.
Arrange toasted bread slices, buttered facet up, in organized dish till dish is full. Pour chocolate aggregate over bread and let relaxation forty mins, until liquid is absorbed.
Line a roasting pan with a humid kitchen towel. Place baking dish on towel, internal roasting pan, and area roasting pan on oven rack. Fill roasting pan with boiling water to attain midway up the perimeters of the baking dish. Bake 40 to 50 mins, till knife inserted in center comes out easy. Let relaxation 8 hours or overnight.
To make sauce, soften unsweetened chocolate in small saucepan over low warmth. Stir in 1 tablespoon butter till melted. Stir in boiling water, half of cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil lightly 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
To serve: Warm backside of baking dish, loosen edges of pudding with a knife then invert bloodless pudding onto a serving platter. Serve with warm chocolate sauce.

Notes :

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