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Chocolate Bread Pudding "Fleur du Lis" (serves 10) “Serve this pudding with homemade ice cream, or fresh whipped cream” Chef Isabella
ingredients
1 pound of crustless, cubed Challah bread 2 cups of milk (whole) 3/4 cup heavy cream 1/2 cup coffee liqueur, e.g. Tia Maria, or Kahlua 1 cup of sugar 1 cup of packed, light brown sugar 1/2 cup of cocoa powder 1 tablespoon of vanilla extract 1 1/2 teaspoon of cinnamon 6 eggs, lightly beaten 12 ounces of grated semi-sweet chocolate pinch o' salt
Preheat oven to 325F
Directions: Lightly grease a 13x9" baking pan, and place the bread in the pan. In a pot, warm up together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder. Add eggs, and beat the mixture, adding cinnamon and vanilla. Returning to the milk pot, add the grated chocolate and stir until melted. Add the egg mixture. Pour the milk and egg mixture over the bread, and let sit about twenty minutes, or until the bread has been thoroughly soaked. Bake for one hour, or until set. You can check the pudding for doneness by inserting a knife through the center of the bread; it should come out clean. You can either serve the pudding warm, or chilled, with freshly whipped cream.
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