Thursday, August 19, 2010

Chocolate Rum Bread Pudding Recipe

My mouth has been watering lately for chocolate.  I'm not quite really sure why as I'm not a huge chocolate fan.  Of course I love chocolate cake etc. but this craving isn't usually this strong.  Heck, I was craving chocolate so much last night that I settled for the only thing I could find in my pantry-- Coco Wheats.   Don't ask . . ..

Anyway last night while watching Throwndown with Bobby Flay : Chocolate Bread Pudding, (go figure) I got inspired to share my own recipe for chocolate bread pudding with you.  There is a secret ingredient that totally brings the whole dessert together.  Frankly, I could sit down and eat this whole thing in one sitting--I haven't yet, but it is possible.

I developed this recipe about a year ago when I was writing for They Who Shall Not Be Named.  It's so rich and chocolaty.  Whether it's warm or cold it satisfies your need for chocolate. 

Chocolate Rum Bread Pudding
  • 2 1/2 c. half and half
  • 6 eggs
  • 1 1/4 c. sugar
  • 2 TBS. vanilla
  • 1 to 2 loaves of stale French bread, cubed (you may use any cubed, stale bread measuring to 9 cups)
Whisk together half and half, eggs, sugar, and vanilla in a large bowl.  Add bread cubes to egg mixture and stir.  Refrigerate for at least 1 hour.  Pull bread cubes out of the refrigerator after allotted time.
  • 1 1/4 c. brown sugar
  • 1 stick butter
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 TBS. vanilla
  • 1/3 c. rum
  • 8 squares semi-sweet chocolate
In a medium sauce pan melt together brown sugar, butter, cinnamon, salt, vanilla, rum, and chocolate on medium to low heat.  When the mixture is melted and smooth add it to the bread cube mixture and stir together.  Place mixture in a 9x13 greased pan and bake at 350 degrees for 55 minutes.

1 comment:

Lydia said...

Kendra! This sounds very yummy!! And I LOVE you mentioned the Voldemort of cooking articles.

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