Choco Bread Pudding

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

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  • 12 ounces challah bread cut into 1-inch cubes (about 9 cups)
  • 1 1/2 cups miniature semisweet chocolate pieces
  • 4 eggs, beaten
  • 3 cups half-and-half or light cream
  • 1 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • Dash salt
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup half-and-half or light cream
  • 1/4 cup water
  • 2 tablespoons light-colored corn syrup
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
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.
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.)
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.

Make Ahead Tip

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

nutrition information

Per Serving: cal. (kcal) 400, Fat, total (g) 20, chol. (mg) 86, sat. fat (g) 9, carb. (g) 50, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 33, pro. (g) 7, vit. A (IU) 389, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 90, Potassium (mg) 199, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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