Monday, January 17, 2011

Chocolate Bread Pudding with Butterscotch Sauce

Chocolate Bread Pudding with Butterscotch Sauce

2 cups milk 

6 slices bread, cubed (I use 8 slices of normal white, 6 of a French loaf)

1/2 cup sugar 

1/2 cup cocoa
2egg yolks, slightly beaten 

2 tablespoons butter 

1 teaspoon vanilla
2 egg whites, stiffly beaten 

1 cup grated sweet chocolate

Scald milk. Remove from heat; add sugar, cocoa, and egg yolks. Beat until well blended. Add butter and vanilla. Fold in bread and let sit to soak up liquid for 15-30 minutes, stirring 3-5 times. Fold in beaten egg whites and grated chocolate. Pour into 8-inch square baking dish; set dish in a pan with about 1-inch of hot water. Bake at 350° for 40 minutes, or until firm.
Top with whipped cream and warm butterscotch sauce.

Butterscotch Sauce

1 pound light brown sugar 

1 cup butter 

1 cup heavy cream 

3 tablespoons corn syrup
Combine all ingredients in a saucepan and bring to a boil. Serve warm.

**Picture was a pudding ready to give a friend.  Because I didn't want her to worry about a pan, I greased a 8 inch spring form pan and placed parchment paper in the bottom and greased the parchment paper.  Before putting it in the water bath, I put foil underneath and up around the sides to prevent water from getting into the pudding.

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