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Ingredientes
- 1 quart Lowfat milk
- 2 c. Sugar
- 7 x Large eggs, slightly beaten
- 1/2 tsp Grnd cinnamon
- 1 tsp Grnd nutmeg
- 4 c. 1-inch-cubed stale brioche or possibly croissants (2 to 3 long croissants)
- 1 Tbsp. Light corn syrup
- 1/2 c. Cool water
- 1 1/2 c. Semisweet chocolate chips
- 3/4 c. Minced walnuts
Direcciones
- Hot lowfat milk in 2-qt saucepan. Add in 1 c. sugar, stirring till sugar dissolves. Remove from heat. Whisk in Large eggs, cinnamon and nutmeg till smooth. Pour lowfat milk mix over bread in bowl and allow to stand 1 hour.
- Combine remaining 1 c. sugar and corn svrup in separate 2-qt saucepan.
- Add in about 1/4 c. water and stir till sugar is moistened and resembles slush. Cook over low heat, stirring occasionally, till liquid clears.
- Stop stirring and brush down sides of pan with clean pastry brush dipped in cool water. Be sure which all sugar crystals are washed from sides.
- Raise heat to high and cook, without stirring, till sugar is light amber in color. Pour immediately into 8-inch square pan and swirl to cover bottom, of pan. Cold 15 min.
- Combine soaked bread, chocolate chips and walnuts and spoon into prepared pan.
- Place pan in roaster and pour boiling water into roaster till water comes halfway up sides of cake pan. Bake at 325 degrees till hard but not dry, about 55 min, stirring lightly after 20 min to keep custard from separating from bread.
- Makes 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 8 servings | |
| Calories 517 | |
| Calories from Fat 161 | 31% |
| Total Fat 18.14g | 23% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 141mg | 6% |
| Potassium 382mg | 11% |
| Total Carbs 78.18g | 21% |
| Dietary Fiber 1.5g | 5% |
| Sugars 73.8g | 49% |
| Protein 12.72g | 20% |
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