Choco Bread Pudding

This chocolate bread casserole could be served at breakfast or for dessert.

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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F
  • Stand: 30 mins to 1 hr

Choco Bread Pudding

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Directions

  1. Preheat oven to 350 degree F. In a large mixing bowl combine bread cubes and chocolate pieces. Transfer to a lightly greased 13x9x2-inch baking dish or 3-quart rectangular casserole; set aside.
  2. In a medium bowl stir together eggs, the 3 cups cream, 1 cup brown sugar, the cinnamon, and salt. Slowly pour over bread. Press bread lightly with back of a large spoon to moisten bread completely. Sprinkle with pecans. Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. (To make ahead, cover; chill up to 24 hours. Bake as directed.)
  3. Meanwhile, for sauce, in a small heavy saucepan combine the 1/2 cup brown sugar and the cornstarch. Stir in the 1/3 cup cream, the water, and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Pour sauce over the hot bread pudding. Let stand 30 minutes before serving. Makes 16 servings.

From the Test Kitchen

Prepare bread mixture; cover and chill up to 24 hours. Bake and serve as above.

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Nutrition Facts (Choco Bread Pudding)

  • Per serving:
  • 400 kcal ,
  • 20 g fat
  • (9 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 86 mg chol. ,
  • 90 mg sodium ,
  • 50 g carb. ,
  • 1 g fiber ,
  • 33 g sugar ,
  • 7 g pro.
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