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Double-chocolate bread pudding
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| Artist: |
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| Categories: |
Bakery, Chocolate, Desserts, Pastry, Puddings & Custards |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2/3
| cup | Evaporated skimmed milk | | 1 1/2
| tbsp | Sugar | | 2
| tsp | Unsweetened cocoa | | 1/2
| tsp | Vanilla extract | | 2
| | Egg whites -- lightly | | | Beaten | | 1 3/4
| cup | Cubed French bread -- | | | (?inch) | | | Vegetable cooking spray | | 1
| tbsp | Semisweet chocolate | | | Mini-morsels |
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Procedures:
| 1 | Combine milk, sugar, and cocoa in a medium bowl. | | 2 | Stir with a wire whisk until well blended. | | 3 | Add vanilla and egg whites; stir well. | | 4 | Add bread cubes, stirring until moistened. | | 5 | Coat 2 (6-ounce) custard cups with cooking spray. | | 6 | Spoon milk mixture evenly into prepared cups, and top each with half of mini-morsels. | | 7 | Place cups in a 9-inch square baking pan. | | 8 | Add hot water to pan to depth of 1 inch. | | 9 | Bake at 325 deg for 40 minutes or until a knife inserted in center comes out clean. | | 10 | Yield: 2 servings |
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