Although I realize that with the holidays over, calories aren't the most favorite topic, but I made this delicious, decadent bread pudding recently, and want so much to share it with you.It's is from the Feb. '06 issue of Cuisine magazine.
Preheat oven to 350*, coat a 9" springform pan with 1 tablespoons softened unsalted butter.
Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
Whisk milk, eggs,vanilla, espresso, and salt together and pour over *staled bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose it's shape.
Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 min., remove the sides of the pan and slice.
Serve with topping:
Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minute.
Combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.
To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries.
*To stale your bread, lay the slices out on cookie sheets, turning every half hour until they begin to feel dry. Then cut them into 1" cubes,.
It is a very rich recipe, and I don't know how many servings you will get out of yours.