June 12, 2005



i've always had a kind of a facination with bread pudding. i made my first bread pudding when i was 13. it's the ultimate "mom" food for me. what the mom i never had would cook for her family. unfortunately, my husband and kids are not big fans, so i've not made one for a long, long time.

but yesterday, i turned on the food channel in the morning, and one of my favorite cooking shows was on, Paula's Home Cooking. she made a CHOCOLATE bread pudding.

watched her. printed out the recipe. made it. oh. my. god. i don't think bill will ever whine again when i suggest bread pudding.

here's paula's recipe with my notes.


1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur : i used 1/2 cup espresso
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder : i used pernigotti
1 tablespoon vanilla extract
2 teaspoons almond extract : i was out of this, thus did not use
1 1/2 teaspoon cinnamon : didn't use this either
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated : i used an 8-oz bag of ghirardelli chocolate chips, ground up in my MAGIC BULLET!
Whipped cream (optional)

Preheat oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.

Posted by Stacey at 12:42 PM | Comments (1)