Chocolate Bread Pudding!

Oh my! This one is for chocolate lovers! This recipe is from Cuisine at Home. It is very rich and very moist. Don't let the words "bread pudding" scare you away; it is delicious! I drizzled chocolate sauce over it and topped it with whipped cream and raspberries. Vanilla ice cream is great with it also. However it is wonderful without anything; it stands very well on its own!

Thick Texas Toast gives the cake just the right texture.

Here it is, so "chocolatey" and ready to go into the oven.

And there you have it!

Chocolate Bread Pudding- Cuisine at Home

Melt-

2 cups semisweet chocolate chips (12 oz.)

1 cup brown sugar

1 stick unsalted butter, cubed

Whisk Together; Pour Over-

2 cups whole or 2 % milk

3 eggs

2 T. vanilla extract

2 t. instant espresso powder

1/2 t. table salt

13 slices Texas toast, staled and cut into 1" cubes ( I didn't have staled bread so I toasted the bread lightly in the toaster oven)

Fold in-

Chocolate mixture

Preheat oven to 350 degrees; coat a 9" springform pan with 1 T. softened unsalted butter.

Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.

Whisk milk, eggs, vanilla, espresso, and salt together and pour over bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose its shape.

Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 minutes, remove the sides of the pan, and slice.