Italian Chocolate Bread Pudding (Bodino Nero) - BigOven 101163
Italian Chocolate Bread Pudding (Bodino Nero)

Italian Chocolate Bread Pudding (Bodino Nero)

Ready in 1 hour
4 review(s) averaging 3. 50% would make again

Top-ranked recipe named "Italian Chocolate Bread Pudding (Bodino Nero)"

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"excellent base recipe. i used chocolate cherry bread, added dried cherries and chocolate chips with the bread and topped with caramel cajeta. absolutely "death by chocolate." baking time was 15 minutes longer than listed in the recipe."

- stefenos

Ingredients

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Fine dry bread crumbs
1/4 c Sugar
3 1/2 oz Semisweet chocolate; chopped
2 lg Eggs
4 c bread; (about 3 ounces), cubed
1 c Whole Milk
Softly whipped cream

Original recipe makes 4

Servings  

Preparation

1. Preheat the oven to 350 F, with a rack in the center. Butter an 8-inch springform pan or a 6-cup ring or other mold; coat with bread crumbs, shaking out the excess. Wrap the exterior bottom and sides of the springform pan in foil, forming a tight seal where the sides join; set aside. 2. Combine the chocolate and milk in a small saucepan over medium heat. Stir occasionally until the chocolate is partially melted. Remove from the heat and stir until completely smooth. 3. In a bowl, whisk the eggs and sugar until combined. Whisk in the chocolate mixture; fold in the bread cubes. If the bread is quite dry, let the mixture stand for 5 to 10 minutes, so the bread absorbs some of the liquid. 4. Transfer the mixture to the prepared pan. Cover the top with a buttered sheet of foil, buttered side down. Set the pan in a roasting pan and place in the oven. Pour in enough hot tap water to reach about halfway up the sides of the pan. 5. Bake until the pudding is nearly set, but still slightly wobbly, about 35 minutes (the timing can vary based on the size and depth of the pan; do not overbake). 6. Carefully remove the pan from the water bath and cool to lukewarm on a wire rack. Run the tip of a knife around the edges of the pudding; remove the sides, if you are using a springform pan. Serve on a platter - without inverting. (If using a ring mold, invert the pudding and lift off the mold.) Sprinkle with confectioners sugar, and serve warm, with softly whipped cream. Recipe is from _Classic Home Desserts_ by Richard Sax. Posted to EAT-L Digest 08 Mar 97 by Felicia Pickering on Mar 9, 1997

Calories Per Serving: 543 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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How much cubed bread do you add? There is no amount listed in the ingredients list.
RobieCooks46 3 years ago
excellent base recipe. i used chocolate cherry bread, added dried cherries and chocolate chips with the bread and topped with caramel cajeta. absolutely 'death by chocolate.' baking time was 15 minutes longer than listed in the recipe.
stefenos 4 years ago
This recipe shows my frustration with Big Oven's recipes. I'm unsure if it's a case of maxed out characters on a line or people just not double checking their recipes before posting them. This recipe looked very interesting but with the bits & pieces of missing information/ingredients one becomes afraid of a flop due to misinterpretation. This is frustrating. I recommend hunting down the originals & praying that they are still being archived by the hosting website.
Saintly 4 years ago
This recipe seems a bit incomplete.
pattmommy 5 years ago
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