Choco Bread Pudding

Recipe Ingredients

12 oz	340g	Challah bread - cut into 1" cubes
1 1/2 cups	165g / 5.8oz	Miniature chocolate chips
4		Eggs - beaten
3 cups	711ml	Half and half or light cream
1 cup	160g / 5.6oz	Packed brown sugar
3/4 teaspoon	3.8ml	Ground cinnamon
1 cup	146g / 5.1oz	Chopped pecans
1/2 cup	80g / 2.8oz	Packed brown sugar
1 tablespoon	15ml	Cornstarch
1/3 cup	78ml	Half and half or light cream
1/4 cup	59ml	Water
2 tablespoons	30ml	Light corn syrup
1 tablespoon	15ml	Butter
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

Preheat oven to 350.

In a large mixing bowl combine bread cubes and chocolate pieces. Transfer to a lightly greased 3 quart rectangular baking dish. Set aside. In a medium bowl stir together eggs, 3 cups cream, 1 cup brown sugar, cinnamon and dash salt.

Slowly pour over bread. Press bread lightly with a large spoon to moisten bread completely. Sprinkle with pecans.

Bake, uncovered, 40-45 minutes or until egg mixture is set. (to make ahead, cover. Chill up to 24 hours. Bake as directed.) Meanwhile, for sauce, in a small heavy saucepan combine 1/2 cup brown sugar and cornstarch.

Stir in 1/3 cup cream, water and corn syrup. Cook and stir until thickened and bubbly (mixture may appear curdled at first). cook and stir for 2 minutes more. Remove saucepan from heat. Stir in butter and vanilla.

Pour sauce over hot bread pudding. Let stand 30 minutes before serving.

Source:
Better Homes and Gardens

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