Chocolate Custard Bread Pudding
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
61
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Milk3 cup
White Sugar1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg3 cups
Bread (day-old cubes)1 cup
Walnut (chopped)1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a double boiler, heat together the milk and chocolate until chocolate is melted
3
In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg
4
Mix in the bread and nuts
5
Beat together the eggs, sugar and vanilla; blend together with chocolate mixture
6
Place bag in 1 quart loaf pan; pour chocolate mixture over bread
7
Close bag with twist tie; make 6 half inch slits on top
8
Pour water into pan so that water comes up sides of bag, not overflowing
9
Bake 50 to 60 minutes or until knife inserted comes out clean
10
To serve, remove from pan, cut bag away from top and put on plate