Recipe courtesy of Ralph Pallarino
Milk Chocolate and Mixed Nut Bread Pudding
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 270
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 101
- Sodium
- 82
- Total: 2 hr 5 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 45 min
Ingredients
1/2 cup butter
3 cups cubed day old bread, crusts removed
4 eggs
1 tablespoon vanilla extract
1/4 cup sugar
1 cup heavy cream
1/2 cup chopped lightly salted cashews and peanuts
1 milk chocolate bar chopped, reserve 1 tablespoon for garnish
Directions
- Preheat oven to 350 degrees F.
- Melt the butter in non-stick saute pan. Add the cubed bread, allowing bread to toast and soak in butter. When the bread is golden brown, remove from the pan and set aside. In a deep bowl, add eggs, vanilla, sugar, and cream and mix well. Add the toasted bread, nuts, and chocolate and combine well. Let the bread stand in the mixture for 1 hour or until bread has soaked all the mixture.
- Grease the bottom and sides of a 10-inch baking dish. Pour the mixture into the prepared dish and bake for 35 minutes. Serve warm with extra chopped chocolate pieces as garnish.