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Serve topped with vanilla ice cream or whipped cream, if desired.

• 3 cups milk

• ¾ cup sugar

• 8 ounces semisweet chocolate, chopped or broken into pieces

• 8 large eggs

• 2 teaspoons vanilla

• 16 ounces challah or brioche, crusts removed and thinly sliced

• 1 cup brown sugar

• 1 stick unsalted butter

• Pinch salt

• ½ cup heavy cream

• 1 cup pecans (preferably toasted), coarsely chopped

Prepare a 9-by-13-inch baking dish with cooking spray.
Preheat oven to 350 degrees.

In a pan, heat milk and sugar together until sugar is dissolved and bubbles just begin to form around the edges.

Melt the chocolate on the stove or in the microwave and let cool slightly.
Whisk the eggs and vanilla together until just blended.

Slowly blend the chocolate into the milk; add the eggs and whisk until smooth.

Layer the bread in the baking dish and pour the chocolate sauce over.

Let sit at least 15 minutes.
Bake for 35 minutes.

The sauce: whisk the brown sugar and butter together in a saucepan over medium heat until the mixture is smooth. Whisk in the salt and cream and cook another 8 to 10 minutes, until the color has deepened and the sauce is smooth. Stir in the pecans and remove from heat.

Cut the bread pudding into serving pieces; spoon the sauce over each serving. Makes 18 servings.

Miami herald


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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