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Receta Choco Bread Pudding
by Global Cookbook

Choco Bread Pudding
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Ingredientes

  • 12 ounce challah bread cut into 1" cubes
  • 1 1/2 c. miniature chocolate chips
  • 4 x Large eggs -- beaten
  • 3 c. half and half or possibly light cream
  • 1 c. packed brown sugar
  • 3/4 tsp grnd cinnamon
  • 1 c. minced pecans
  • 1/2 c. packed brown sugar
  • 1 Tbsp. cornstarch
  • 1/3 c. half and half or possibly light cream
  • 1/4 c. water
  • 2 Tbsp. light corn syrup
  • 1 Tbsp. butter
  • 1/2 tsp vanilla

Direcciones

  1. Preheat oven to 350. In a large mixing bowl combine bread cubes and chocolate pcs. Transfer to a lightly greased 3 qt rectangular baking dish. Set aside. In a medium bowl stir together Large eggs, 3 c. cream, 1 c. brown sugar, cinnamon and dash salt. Slowly pour over bread. Press bread lightly with a large spoon to moisten bread completely. Sprinkle with pecans. Bake, uncovered, 40-45 min or possibly till egg mix is set. (to make ahead, cover. Refrigerateup to 24 hrs. Bake as directed.) Meanwhile, for sauce, in a small heavy saucepan combine 1/2 c. brown sugar and cornstarch. Stir in 1/3 c. cream, water and corn syrup. Cook and stir till thickened and bubbly (mix may appear curdled at first). cook and stir for 2 min more. Remove saucepan from heat. Stir in butter and vanilla. Pour sauce over warm bread pudding. Let stand 30 min before serving.