Tuesday, November 23, 2010

Bread Pudding Pre Thanksgiving

I wanted to give propper thanks for all the bread crusts from the stuffing I made for Emeril's Segment on Monday.
One must ponder how to use perfectly good Pullman Bread crusts.
What to do... what to do. Aha....
I am going to an early evening movie at my Buds house and I wanted to bring something warm and wonderful. So here ti's. xo

The night before.
First I crack 5 eggs whisk well, add 2 cups of milk, 1 Tbs. Van Extract and 1 and 1/2 cups of light brown sugar. Then I add 10 cups of  fresh bread crusts and or bread cubes to the apparail, mix well.

Cover with plastic, close to the mixture and refrigerate overnight.

Then I add 6 oz semi sweet chocolate chunks and 3 oz Mexican Chocolate and mix well.
Place in a 9x11 inch oven proof dish.

Combine 1Tbs. Cocoa, 1 Tbs. granulated sugar, 1 tsp. cinnamon and sprinkle over pudding.

Melt 2 Tbs. butter, drizzle over the top.
Place in a 350 degree preheated oven.
Bake for 45-50 minutes until top is golden and crunchy
Let cool but serve warm as is or with unsweetened whipped cream.

Recipe, photos and writing by Karen Pickus
Courtesy Karen Pickus 2010

Finished Slaw

Finished Slaw
Ready to eat!