Chocolate Bread Pudding - WSMV News 4

Chocolate Bread Pudding

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Chocolate Bread Pudding

Chef Keith West, Puckett's Boat House

 1 Pound French Bread Cubed

3 Cups Milk

¼ Cup Heavy Cream

¼ Cup Myers Dark Rum

1 Cup Sugar

1 Cup Packed Light Brown Sugar

¼ Cup Cocoa Powder

1 Tbl Vanilla Extract

2 tsp Almond Extract

1 ½ tsp Cinnamon

6 Eggs

8 oz Semi Sweet Chocolate

1 Cup Chopped Pecans

Place Cubed Bread in a lightly greased 13X9 Baking Dish. In a large bowl whisk together milk, cream and rum.Using another bowl, combine sugar, brown sugar and cocoa powder. Add the two mixes slowly preventing lumps. Add the vanilla, almond extract, cinnamon and chocolate to the beaten eggs. Pour the mixture over the bread in the pan and let the mixture stand for 20 minutes, stirring occasionally. Bake on 350 degrees for 45 minutes or until set.

 White Chocolate Glaze

1 Stick Butter

6 oz White Chocolate

6 tsp Water

½ tsp Vanilla

½ Cup Confection Sugar

 Slowly heat butter. Combine final ingredients, stirring very well. Pour over Pudding.



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