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The hot water
bath helps maintain an even oven temperature for the
custard...
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1
cup |
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whole milk |
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2
squares |
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unsweetened chocolate, chopped into bits |
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1
cup |
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heavy whipping cream |
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4
large |
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eggs, beaten |
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½
cup |
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granulated sugar |
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dash |
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of
salt |
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1
tsp |
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vanilla extract |
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3
cups |
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dry
bread cubes (5-6 slices) |
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2
Tbs |
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butter, cut into tiny flecks |
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½
cup |
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chopped walnuts (optional) |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Scald milk
in a heavy-bottom pan (do not boil). Stir in
chocolate until melted. Blend in cream. Set
aside to cool slightly. |
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3 |
In a mixing
bowl, combine beaten eggs, sugar, salt, and
vanilla. Stir chocolate/milk mixture into egg
mixture gradually. Set aside. |
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4 |
Spread bread
cubes evenly over bottom of a buttered baking
dish and dot with butter flecks. Pour liquid
mixture over bread cubes and stir to distribute. |
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5 |
Place baking
dish in a pan of hot water. Bake 40-45 minutes,
or until knife inserted near center comes out
clean. |
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6 |
Serve warm
with a dollop of whipped cream. |
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Cooking Tips |
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*Bakery quality
bread makes for a better bread pudding. |
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Recipe Source |
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Bear Wallow Books |
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