RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4108
| View Recipe |
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| Recipe Name: |
Chocolate Orange 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: |
$1.42
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9 x 13 casserole |
| 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. Add chocolate chips to bread mixture.
In a large bowl, mix remaining ingredients and beat well with wisk. Pour into bread mixture and toss well. Pour into casserole dish 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: |
5 |
Total Carbs: |
-0.1 |
Net Carbs: |
0.1 |
| Cholesterol: |
13.2 |
Fat: |
0.1 |
Protein: |
0.16 |
| Fiber: |
-0.25 |
Sodium: |
4.66 |
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