Ingredients:
1 loaf of French or Italian bread cut into cubes, 15 cups or so
2 2/3 c. milk
2/3 c. heavy cream
1/2 c. Disaronno liqueur Or
2 tsp. pure almond extract*
1 c. sugar
1 packed c. light brown sugar
1 c. Ovaltine chocolate drink mix
1 1/2 tsp. ground cinnamon
6 eggs, lightly beaten
8 oz. semisweet chocolate chips
Sauce:
1 stick butter
1/2 c. brown sugar
1/4 c. DiSaronno Or
2 tsp. pure almond extract*
1/2 c. pecans
Cooking Instructions
Preheat the oven to 325° F. Lightly grease a 13 by 9-inch baking dish then fill with bread cubes. In a large bowl, whisk together the milk, cream, and Disaronno. In another bowl, combine the granulated and brown sugars with the Ovaltine and mix well. Add the cocoa mixture to the milk mixture and whisk to combine. In a medium bowl add the cinnamon to the beaten eggs. Combine the egg mixture with the milk
mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 45 minutes, or until the bread has absorbed most of the milk mixture. ( Overnight is even better ) Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean. Serve the pudding warm or cold, with sauce.
For the sauce: 1 stick butter 1/2 cup brown sugar 1/4 cup Disaronno or 2 teaspoons pure almond extract if you want a non-alcoholic sauce 1/2 cup of pecans if you like In a large skillet, melt the stick butter and add brown sugar, Disaronno or almond extract, stir together. Add the pecans now if you choose and cook until sugar has caramelized over medium-high heat. Pour over warm or cold chocolate bread pudding and enjoy!
Note: If you enjoy pecans you can add 1/2 a cup in both the pudding or the sauce if you like. *Use the pure almond extract if you want a non-alcoholic pudding and sauce.
1 loaf of French or Italian bread cut into cubes, 15 cups or so
2 2/3 c. milk
2/3 c. heavy cream
1/2 c. Disaronno liqueur Or
2 tsp. pure almond extract*
1 c. sugar
1 packed c. light brown sugar
1 c. Ovaltine chocolate drink mix
1 1/2 tsp. ground cinnamon
6 eggs, lightly beaten
8 oz. semisweet chocolate chips
Sauce:
1 stick butter
1/2 c. brown sugar
1/4 c. DiSaronno Or
2 tsp. pure almond extract*
1/2 c. pecans
Cooking Instructions
Preheat the oven to 325° F. Lightly grease a 13 by 9-inch baking dish then fill with bread cubes. In a large bowl, whisk together the milk, cream, and Disaronno. In another bowl, combine the granulated and brown sugars with the Ovaltine and mix well. Add the cocoa mixture to the milk mixture and whisk to combine. In a medium bowl add the cinnamon to the beaten eggs. Combine the egg mixture with the milk
mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 45 minutes, or until the bread has absorbed most of the milk mixture. ( Overnight is even better ) Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean. Serve the pudding warm or cold, with sauce.
For the sauce: 1 stick butter 1/2 cup brown sugar 1/4 cup Disaronno or 2 teaspoons pure almond extract if you want a non-alcoholic sauce 1/2 cup of pecans if you like In a large skillet, melt the stick butter and add brown sugar, Disaronno or almond extract, stir together. Add the pecans now if you choose and cook until sugar has caramelized over medium-high heat. Pour over warm or cold chocolate bread pudding and enjoy!
Note: If you enjoy pecans you can add 1/2 a cup in both the pudding or the sauce if you like. *Use the pure almond extract if you want a non-alcoholic pudding and sauce.
