Prep 1 hr
Cook 45 mins
Another chocolate bread pudding to add to my collection. Made it for Thanksgiving dessert and it was a huge hit. The best thing is that cinnamon whipped cream tastes great with pumpkin and apple pie too! This one is not quite as decadent as the dark chocolate version I have posted. Note: I used a loaf of Hawaiian sweet bread but any quality white or sweet bread will do.
- 14.79 ml unsalted butter, melted
- 532.32 ml half-and-half
- 78.07 ml brandy
- 709.77 ml semi-sweet chocolate chips, divided
- 118.29 ml dark brown sugar, packed
- 4.92 ml ground cinnamon, divided
- 4 large eggs
- 4.92 ml vanilla extract
- 0.25 ml salt
- 1419.54 ml crustless country white bread, cut into 1/2 cubes
- 473.18 ml chilled whipping cream
- 29.58 ml sugar
- Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
- Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
- Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
- Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
- Whisk in eggs, then vanilla and salt.
- Stir in bread. Let stand 30 minutes.
- Spread half of pudding mixture in prepared dish.
- Sprinkle with 2 cups chocolate chips.
- Cover with remaining pudding mixture.
- (Can be made one day ahead. Cover and Chill)
- Preheat oven to 350.
- Bake pudding uncovered until puffed and firm in center, about 45 minutes.
- Remove from oven; let cool 10 minutes.
- Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
- Spoon pudding into bowls. Top with whipped cream.
Unbelievably good-- and I've never been a fan of bread pudding. If you're looking at this recipe, you have got to try it.