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Name: Spiced Chocolate Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: not set
Ingredients: 1 loaf egg bread such as challah; 3 cups whole milk; 1 1/4 cup sugar; 1/2 tsp ground cinnamon; pinch cayenne pepper; pinch salt; 1/2 cup Heavy whipping cream; 4 oz Unsweetened chocolate chopped; 7 large Eggs; 6 oz Semisweet chocolate chips or chunks; Vanilla Ice Cream optional; dulce de leche for drizzling optional

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INGREDIENTS

1 loaf egg bread ; such as challah
3 cups whole milk
1 1/4 cup sugar
1/2 tsp ground cinnamon
pinch cayenne pepper
pinch salt
1/2 cup Heavy whipping cream
4 oz Unsweetened chocolate ; chopped
7 large Eggs
6 oz Semisweet chocolate chips or chunks
Vanilla Ice Cream ; optional
dulce de leche for drizzling ; optional

INSTRUCTIONS

1. Grease shallow3 quarts baking dish.

2. Cut bread into 3/4 inch thick slices. Toast lightly until golden brown. Cool completely, then cut each slice diagonally.

3. In a 3 quart saucepan, whisk milk, sugar, cinnamon, cayenne, salt and cream to blend. Heat on medium until bubbles form around the edge. Add unsweetened chocolate and whisk until melted. In a large bowl, whisk eggs until blended. Continue adding hot chocolate mixture in a slow and steady stream.

4. In a prepared dish, decoratively arrange slices of toast in overlapping layers to cover dish evenly. Scatter chocolate chips over slices of toast, then pour chocolate mixture evenly. Cover with plastic wrap. If toast slices are not coated with chocolate mixture, gently press down to coat with mixture. Refrigerate at least 1 hour or up to 1 day.

5. Preheat oven to 350 degrees. Uncover bread pudding and bake 45 degrees to 1 hour or until knife inserted in center comes out clean. let cool on wire rack at least 15 minutes.

6. Cut bread pudding into squares. Serve with ice cream or drizzle with dulce de leche if desired.

NOTES

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Spiced Chocolate Bread Pudding

1 loaf egg bread such as challah
3 cups whole milk
1 1/4 cup sugar
1/2 tsp ground cinnamon
 pinch cayenne pepper
 pinch salt
1/2 cup Heavy whipping cream
4 oz Unsweetened chocolate chopped
7 large Eggs
6 oz Semisweet chocolate chips or chunks
 Vanilla Ice Cream optional
 dulce de leche for drizzling optional

1. Grease shallow3 quarts baking dish.
2. Cut bread into 3/4 inch thick slices. Toast lightly until golden brown. Cool completely, then cut each slice diagonally.
3. In a 3 quart saucepan, whisk milk, sugar, cinnamon, cayenne, salt and cream to blend. Heat on medium until bubbles form around the edge. Add unsweetened chocolate and whisk until melted. In a large bowl, whisk eggs until blended. Continue adding hot chocolate mixture in a slow and steady stream.
4. In a prepared dish, decoratively arrange slices of toast in overlapping layers to cover dish evenly. Scatter chocolate chips over slices of toast, then pour chocolate mixture evenly. Cover with plastic wrap. If toast slices are not coated with chocolate mixture, gently press down to coat with mixture. Refrigerate at least 1 hour or up to 1 day. 
5. Preheat oven to 350 degrees. Uncover bread pudding and bake 45 degrees to 1 hour or until knife inserted in center comes out clean. let cool on wire rack at least 15 minutes.
6. Cut bread pudding into squares. Serve with ice cream or drizzle with dulce de leche if desired.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 16 Servings

Calories: 585
Calories from Fat: 344 (59%)

Amt Per Serving		% DV

	Total Fat 38.2g	51 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 1.4g
Cholesterol 104.8mg		32 %
Sodium 90.5mg		3 %
Potassium 565.7mg		15 %
Total Carbohydrate 72.3g		21 %
	Dietary Fiber 10.1g	41 %
	Sugars, other 62.1g
Protein 11.2g		16 %
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: 585

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