Chocolate bread pudding

Mom’s recipe cards have barely left my side since the end of August. Not sure if I expect to hear her voice as I flip through them. Or maybe I'm looking for hidden wisdom among the "remove from heat" and "sprinkle with sugar" instructions.

Trying to decide which one I will make first in her memory, I pick chocolate bread pudding. For me, it reminds me of my childhood and also represents the thing mom loved best about cooking.

My mom loved to cook because she enjoyed feeding people. She didn’t eat sweets – given the choice she would pick salty over sugary.  So when she made dessert it was for everyone else to enjoy. And we certainly did enjoy! As the chocolate smell fills my kitchen now, everyone who comes through the door is smiling and I get to tell them it’s in honor of mom.   

Chocolate bread pudding, 6 servings    

• 1 3/4 cup whipping cream
• 1/2 cup + 2 Tbsp. sugar
• 1/4 cup whole milk
•  1 1/4 cup semisweet chocolate chips
• 1 large egg
• 1 tsp. vanilla
• 4-6 oz. French bread with crust, cut into 1" cubs (about 4 cups)

1. Preheat oven to 325 degrees F. Bring cream, 1/2 cup sugar and milk to simmer in heavy medium saucepan, stirring until sugar dissolves.
2. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth.
3. Whisk egg and vanilla in large bowl; add hot chocolate mixture. Cool 10 minutes, stirring often. Add bread and remaining chocolate chips. Transfer to 1 1/2 quart baking dish coated with cooking spray. Sprinkle 2 Tbsp. sugar over mixture.
4. Bake until center is set, about 50 mins. Serve warm topped with whipped cream.
5. Step-by-step pictures can be found here on YouTube.

Comments

[Jan Harness]

Sounds scrumptious, and I'm so glad you're doing this blog! I think I've signed up as a follower .. I'm not very familiar with typepad, so we'll see how it works!