3/4 c Granulated Sugar
1/3 c Unsweetened Dutch-process
-Cocoa Powder
1/2 ts Instant Coffee
2 c Milk
2 tb Butter
3 Whole Eggs
4 sl Coarse White Bread; cut in
-1/2-inch cubes
Hello, Chocolate Lovers!
The Cook & Kitchen Staff are celebrating Valentine’s Day by offering
you fourteen of our most delicious chocolate-coated, cocoa-concocted
recipes from our Chocolate Lover’s Collection.
Today’s recipe is easy to prepare and combines the best of a mild
cocoa flavor with a splash of coffee-enhanced bread pudding. It makes
a great dessert for your Valentine’s Day gathering of all your
favorite people.
Try it this year, but keep the recipe handy because the Chocolate
Bread Pudding is a fantastic finisher to a special meal any time of
the year. If you need to save a little time, you can prepare the
recipe one day in advance of serving it. Just rewarm it in the
microwave or a moderate oven before serving.
Pre-heat oven to 350-F degrees. Have ready a shallow 1 1/2- quart
baking dish and a large roasting pan.
In a medium saucepan, blend sugar, cocoa, and instant coffee together.
Whisk in 1 cup of milk and cook the mixture over a medium heat setting
until it comes to a boil. Make sure to stir frequently so as to not
scorch the milk. Check to make sure the sugar is dissolved and remove
the mixture from the heat. Stir in the butter until melted. Whisk in
the remaining milk and add the eggs, one at a time, blending as you
go.
Add the bread and stir with a wooden spoon to soak the bread cubes.
Pour the bread pudding into a 1 1/2 quart baking dish. Place the
baking dish in a larger roasting pan and add enough hot water to come
halfway up the side of the bread pudding dish.
Bake for 50 to 60 minutes, or until a knife inserted near the center
comes out clean. Remove the baking dish from the water to a wire rack
and cool before serving.
Yields
6 servings