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A warm brown-sugar sauce tops chocolate-studded bread pudding for a rich special-occasion dessert.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
cool:
1 hr
bake:
50 mins
total:
2 hrs 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Generously grease a 3-quart rectangular baking dish; set aside.

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  • In a large bowl combine eggs, milk, sugar, and vanilla. Stir in bread cubes until moistened. Stir in chocolate pieces and nuts. Transfer bread mixture to the prepared baking dish.

  • Bake, uncovered, for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set. Cool on a wire rack for 30 minutes. If desired, sprinkle with additional chocolate pieces and pecans. Serve warm with Brown Sugar Sauce.

*To dry bread cubes:

Spread the bread cubes in a shallow baking pan. Bake in 300°F oven for 10 to 15 minutes or until dry, stirring twice; cool.

Brown Sugar Sauce

In a small heavy saucepan, stir together 1 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1/2 cup water. Add 2/3 cup half-and-half or light cream, 1/4 cup light-color corn syrup and 2 tablespoons butter. Cook and stir over medium heat until bubbly (mixture may look curdled). Cook and stir 2 minutes more. Remove from heat and stir in 1 teaspoon vanilla. Serve warm over bread pudding. (Cover and chill any leftover sauce for up to 3 days.) Makes 1 1/2 cups sauce (twelve 2-tablespoon servings).

Nutrition Facts

441 calories; fat 18g; cholesterol 86mg; saturated fat 9g; carbohydrates 67g; protein 9g; vitamin a 534.5IU; vitamin c 0.6mg; sodium 208mg; calcium 121.2mg; iron 1.4mg.
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