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Ingredientes
- 8 slc egg bread, crusts removed
- 1/3 c. Unsalted butter, melted
- 1 1/2 c. Light cream
- 1 c. Lowfat milk
- 6 ounce Bittersweet or possibly semi-sweet chocolate, minced
- 3 x Large eggs
- 3 x Egg yolks
- 1/2 c. Granulated sugar
- 1 tsp Vanilla Grand Marnier Custard Sauce
- 2 x Egg yolks
- 1/3 c. Granulated sugar
- 2 tsp All-purpose flour
- 1 c. Lowfat milk
- 1/2 c. Light cream
- 2 Tbsp. Grand Marnier or possibly other orange liqueur
Direcciones
- Brush both sides of bread slices with butter; place on baking sheet.
- Bake in 400 F oven till golden, 3 to 5 min per side.
- In heavy saucepan, heat cream and lowfat milk over medium-high heat till bubbles form at edge. Remove from heat. Stir in chocolate till mix is smooth.
- In separate bowl, whisk together Large eggs, yolks and sugar. Stir in chocolate mix and vanilla.
- Arrange bread in 9 inch square baking dish; pour custard over. Cover surface of pudding with plastic wrap. Place slightly smaller dish on top and weigh down with heavy cans. Let pudding stand for 30 min.
- Remove weights and plastic wrap. cover dish with foil and puncture with fork to allow steam to escape.
- Place baking dish in large shallow baking dish. Pour in sufficient boiling water to reach halfway up sides of pan. Bake in 325 F oven till hard, about 1 hour and 15 min. Let cold for at least 30 min before serving. (Pudding can be covered and refrigerated overnight and reheated gently or possibly served cool.)
- To serve, cut bread pudding into squares. Pool a little Grand Marnier Custard Sauce on each plate and top with bread pudding square. Pour more sauce over if you like.
- Makes 8 servings.
- Grand Marnier Custard Sauce: In mixing bowl, beat together egg yolks, sugar and flour till light and lemon colored. In saucepan, heat lowfat milk with cream till bubbles form around edge of pan. Beat into yolk mix. Transfer to saucepan; cook gently over low heat, stirring constantly till custard has thickened. Stir in liqueur.
- Serve hot or possibly cool.
- Makes about 1 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 8 servings | |
| Calories 548 | |
| Calories from Fat 306 | 56% |
| Total Fat 35.22g | 44% |
| Saturated Fat 20.54g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 280mg | 12% |
| Potassium 415mg | 12% |
| Total Carbs 52.18g | 14% |
| Dietary Fiber 4.5g | 15% |
| Sugars 25.13g | 17% |
| Protein 12.69g | 20% |
