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Name: Chocolate Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 c Whipping cream; 8 oz French bread baguette; cut; 1 tb Vanilla; 1/2 c Unsalted butter; melted; 1 c milk; ; roun; 8 lg Egg yolks

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INGREDIENTS

3 c Whipping cream
8 oz French bread baguette; cut
1 tb Vanilla
1/2 c Unsalted butter; melted
1 c milk
; roun
8 lg Egg yolks

Servings

INSTRUCTIONS

pn Salt 2 lg Eggs 8 oz Semisweet choc; melted 1/2 c Sugar Preheat oven to 350^. Arrange bread slices on heavy large cookie sheet. Brush with melted butter. Bake until crisp, about 15 min. Cool. Heat 3 cups cream & milk in heavy saucepan over med heat until just warm to touch. Wisk yolks, eggs, sugar, vanilla and salt in med bowl. Gradually whisk in warm cream mixture. Place chocolate in large bowl. Gradually whisk in cream mixture . Whisk until well blended. Stand bread slices on the sides in 9 in round pan with 2 in high sides. (I had to use a bigger pan because it wouldnt fit).Pour chocolate custard over bread. Let stand until bread softens & absorbs some of custard,pressing bread down occasionally, about 40 min. Preheat oven to 350^. Place cake pan in large baking pan. Add enough water to baking pan to come halfway up sides of pudding. Bake until knife inserted in center of pudding comes out clean, about 1 hour. Coolslightly. Spoon into dishes. Serve with whipped cream if desired. Recipe by: Ann Miner Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Bread Pudding

3 c Whipping cream
8 oz French bread baguette; cut
1 tb Vanilla
1/2 c Unsalted butter; melted
1 c milk
 ; roun
8 lg Egg yolks

pn Salt 2 lg Eggs 8 oz Semisweet choc; melted 1/2 c Sugar Preheat  oven to 350^. Arrange bread slices on heavy large cookie sheet. Brush  with melted butter. Bake until crisp, about 15 min. Cool.    Heat 3 cups cream & milk in heavy saucepan over med heat until just  warm to touch. Wisk yolks, eggs, sugar, vanilla and salt in med bowl.  Gradually whisk in warm cream mixture. Place chocolate in large bowl.  Gradually whisk in cream mixture . Whisk until well blended. Stand  bread slices on the sides in 9 in round pan with 2 in high sides. (I  had to use a bigger pan because it wouldnt fit).Pour chocolate  custard over bread. Let stand until bread softens & absorbs some of  custard,pressing bread down occasionally, about 40 min.    Preheat oven to 350^. Place cake pan in large baking pan. Add enough  water to baking pan to come halfway up sides of pudding. Bake until  knife inserted in center of pudding comes out clean, about 1 hour.  Coolslightly. Spoon into dishes. Serve with whipped cream if desired.    Recipe by: Ann Miner <annminer@nauticom.net>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 6 servings

Calories: 689
Calories from Fat: 535 (78%)

Amt Per Serving		% DV

	Total Fat 59.4g	79 %
	Saturated Fat 24.4g	122 %
	Monounsaturated Fat 24.5g
	Polyunsanturated Fat 8g
Cholesterol 2279.6mg		701 %
Sodium 102.8mg		4 %
Potassium 238.5mg		6 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.1g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 689

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