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Chocolate Bread Pudding

From the April 2009 issue of Cuisine at home

Makes: 10 slices

Total Time: 1 1/2 hours

2 cups semisweet chocolate chips (12 oz.)1 cup brown sugar1 stick unsalted butter, cubed 2 cups whole or 2% milk3 eggs2 Tbsp. vanilla extract2 tsp. instant espresso powder1⁄2 tsp. table salt13 slices Texas toast, staled and cut into 1-inch cubes (1 lb.)
2 cups semisweet chocolate chips (12 oz.)
1 cup brown sugar
1 stick unsalted butter, cubed
2 cups whole or 2% milk
3 eggs
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.)

Nutrition Information
Per slice: 562 cal; 26g total fat (16g sat); 82mg chol; 411mg sodium; 76g total carbs (50g sugars); 4g fiber; 10g protein

0Preheat oven to 350°. Coat a 9-inch springform pan with 1 Tbsp. softened unsalted butter.

1Melt chocolate chips with brown sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.

2Whisk 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.

3Fold 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.

4

Steps to Success


1. Cutting stale bread does create some crumbs. But don’t leave them out — they’ll act as a binder in the pudding.