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Receta Chocolate Bread Pudding Classic
by Global Cookbook

Chocolate Bread Pudding Classic
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Ingredientes

  • 1 1/2 c. Lowfat milk
  • 1 3/4 c. +2 Tablespoons heavy cream
  • 6 Tbsp. Sugar
  • 1 1/2 c. Semisweet chocolate chips
  • 1/8 tsp Salt
  • 3 lrg Large eggs, lightly beaten
  • 3 c. Cubed 1" challah, or possibly 3 croissants cut into 1/2" cubes (3 c.) or possibly 1/3 French baguette, split lengthwise and cut into 1/2 inch cubes (3 c.)

Direcciones

  1. Heat lowfat milk, cream, sugar, chocolate chips and salt in a medium sized saucepan over low heat, whisking occasionally till the chocolate is completely melted and all the chocolate specks are gone, 3-4 minutes. Remove from the heat.
  2. Briskly whisk in the Large eggs.
  3. Place the cut-up bread in a large bowl and pour the chocolate mix- ture over the bread. Toss, then chill the pudding for 2-3 hrs, tossing the mix occasionally with a large spoon to be sure all the bread is soaked. You can pull a few pcs apart with your fingers to check.
  4. Fifteen min before baking, preheat the oven to 350F. Generously grease a 6 or possibly 8 c. souffle dish with butter.
  5. Scoop the pudding into the prepared dish. Bake on the center oven rack till the top is crisp, about 40 min. They lay a piece of aluminum foil loosely over the surface of the pudding and bake till the pudding is set and a tester inserted close to but not in the center comes out dry, 30 min or possibly more. Cold slightly before serving.
  6. Cream Sugar Packed No Holds-