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Chocolate Bread Pudding
From the April 2009 issue of Cuisine at home
Cuisine at home
Makes: 10 slices
Total Time: 1 1/2 hours
|2||cups semisweet chocolate chips (12 oz.)|
|1||cup brown sugar|
|1||stick unsalted butter, cubed|
|2||cups whole or 2% milk|
|2||Tbsp. vanilla extract|
|2||tsp. instant espresso powder|
|1⁄2||tsp. table salt|
|13||slices Texas toast, staled and cut into 1-inch cubes (1 lb.)|
Per slice: 562 cal; 26g total fat (16g sat); 82mg chol; 411mg sodium; 76g total carbs (50g sugars); 4g fiber; 10g protein
Preheat oven to 350°. Coat a 9-inch springform pan with 1 Tbsp. softened unsalted butter.
Melt chocolate chips with brown sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
Whisk together milk, eggs, vanilla, espresso powder, and salt and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape.
Fold melted chocolate into bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center of pudding springs back when gently pressed. Cool on a rack for 15 minutes, remove sides of spring form pan, and slice pudding.
1. Cutting stale bread does create some crumbs. But don’t leave them out — they’ll act as a binder in the pudding.