We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Ingredients
- 6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
- 1/4 cup (1/2 sticks) unsalted butter, melted
- 4 ounces unsweetened chocolate, chopped
- Whipped cream or vanilla ice cream (optional)
Recipe Preparation
Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). DO AHEAD Can be prepared up to 2 hours ahead. Refrigerate.
Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.
Now that's something like it!
I apologise, but it not absolutely approaches me. Perhaps there are still variants?
My God! Well and well!
I'm sorry, but I think you are making a mistake. I propose to discuss it. Email me at PM, we will talk.
I recommend you to look at the site, with a huge number of articles on the topic of interest to you.
nishtyag, everything is correctly written. Well done!