Chocolate Custard Bread Pudding Good Recipes

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Chocolate Custard Bread Pudding

"This is a simple and rich tasting treat. The spices make it extra special!"

Ingredients :

1 1/2 cups milk
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups day-old bread cubes
1/2 cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

Preheat oven to 350 degrees F (175 degrees C).
In a double boiler, heat together the milk and chocolate until chocolate is melted.
In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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