Chocolate Bread Pudding



4 to 6 servings



5 to 6 slices Italian bread
1 cup chocolate chips
1 tsp. vanilla
1/2 cup unsalted butter, room temperature
1/4 cup sugar
4 eggs, separated, room temperature
1 dash of cream of tartar


Tear bread slices into large crumbs. Heat oven to 375°F. Butter a 1-quart casserole. Coat side and bottom with sugar, tapping to remove excess. Melt chocolate chips in a double boiler over hot water (or in a microwave). Stir until smooth. Remove from heat, stir in vanilla, cool to room temperature. Cream butter in mixer bowl. Add 3 tablespoons sugar; beat until smooth and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in bread crumbs and melted chocolate. Whip egg whites with cream of tartar in a mixer bowl. Gradually beat in remaining 1 tablespoon sugar; continue whipping at high speed until whites are stiff but not dry.

Stir 1/4 of whites into chocolate mixture until blended. Fold in remaining whites gently. Mixture will be thick but continue folding until blended. Scrape mixture into prepared casserole. Bake 45-50 minutes or until a knife inserted in center comes out clean. Cool briefly before serving.

To serve:
Run a spatula around pudding and invert onto a platter or just dig in with a big spoon and serve it country style.

Author's Comments

5-6 slices Italian bread = 4 oz.

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