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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.)

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  • 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.

Tips

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

Nutrition Facts

400 calories; 20 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 86 mg cholesterol; 90 mg sodium. 199 mg potassium; 50 g carbohydrates; 1 g fiber; 33 g sugar; 7 g protein; 0 RE vitamin a; 389 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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