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Recipe: Al Forno's Chocolate Bread Pudding
Similar Categories: Fornos, Chocolate, Bread, Pudding
Al Forno's Chocolate Bread Pudding
Yield: 8 Servings
8 To 10 1/4-inch slices OR
(3-4 c 1 inch cubed)
-chocolate bread
(can also use any sweet
-bread banana, coffee,
-sponge, angel food, etc.)
3 c Heavy cream
4 Eggs
1/2 c Sugar
Preheat oven to 350 degrees. Generously butter a shallow six c casserole
or a lg long shallow pan. Line pan with one layer of bread slices. Heat the
heavy cream over moderately low heat until hot but not simmering. Beat the
eggs with the sugar until well combined. Slowly add scalded cream and beat
until mixture thickens. Pour custard mixture over bread slices. Set
casserole in a pan of hot water and bake for 45 minutes. Edges should be
set and the center should be a bit runny. (The custard will continue to
cook after it's removed from the oven.) Remove casserole from water bath
and cool on rack. Serve at room temperature or chilled.
Yield: 8 Servings
8 To 10 1/4-inch slices OR
(3-4 c 1 inch cubed)
-chocolate bread
(can also use any sweet
-bread banana, coffee,
-sponge, angel food, etc.)
3 c Heavy cream
4 Eggs
1/2 c Sugar
Preheat oven to 350 degrees. Generously butter a shallow six c casserole
or a lg long shallow pan. Line pan with one layer of bread slices. Heat the
heavy cream over moderately low heat until hot but not simmering. Beat the
eggs with the sugar until well combined. Slowly add scalded cream and beat
until mixture thickens. Pour custard mixture over bread slices. Set
casserole in a pan of hot water and bake for 45 minutes. Edges should be
set and the center should be a bit runny. (The custard will continue to
cook after it's removed from the oven.) Remove casserole from water bath
and cool on rack. Serve at room temperature or chilled.
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