RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3130
View Recipe |
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Recipe Name: |
Maggie's Favorite Chocolate Bread Pudding - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Bread |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
20.00
Minutes |
Number of Servings: |
8 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.45
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
9x13x2-inch pyrex (3-quart) |
Suggested Sides: |
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Comments: |
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Ingredients: 1 Each bread, challah cut into 2 inch cubes 12 Ounce(wt)s chocolate, baking, bittersweet 32 fl ozs milk, whole
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Directions:
Spread bread cubes on cookie sheet and dry out in 200 degree oven for 15 minutes. Toss bread with melted butter until well coated. Put bread into 9x13x2-inch pyrex (3-quart). Layer chocolate chips through bread.
In a large bowl, mix remaining ingredients and beat well with whisk. Pour into casserole dish onto bread making sure to press all bread cubes down into liquid.
At this point, the pudding can be kept for 24 hours, covered, in the refrigerator, or 2 hours not in fridge, if in a cool place.
Bake at 350 degrees for 1 hour. |
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Nutrition per Serving: |
Calories: |
650 |
Total Carbs: |
83.6 |
Net Carbs: |
82.2 |
Cholesterol: |
132.7 |
Fat: |
31.5 |
Protein: |
9.91 |
Fiber: |
1.39 |
Sodium: |
199.75 |
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