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Chocolate Bread Pudding with Amaretto Sauce [UPDATED]

Published 11:10am Monday, January 7, 2013 Updated 11:10am Monday, January 7, 2013

 

I was trying to figure out what kind of dessert to take to a friends house for Christmas Eve dinner.  Knowing that unlike myself, most people LOVE chocolate – I just knew it had to include chocolate.  We daughter and I had been at Cafe 116 recently for lunch and she was raving over their bread pudding.  So, I decided to create a recipe myself that would include the basics of bread pudding – throw in some chocolate for chocolate lovers – and end with Amaretto – one of my favorite flavors.  I created this by pulling together recipes from about 4 different web versions.   It makes a really big pan – so you might want to cut the recipe in half if you aren’t feeding a big crowd!

Chocolate Bread Pudding with Amaretto Sauce

(Makes a 9 X 13 pan)

Sauce ingredients:

½ cup whipping cream

½ cup whole milk

3 tablespoons sugar

¼ cup amaretto liqueur

2 teaspoons cornstarch

Bread Pudding Ingredients:

18 oz Panettone Bread (Italian Sweet bread); cubed

2 large whole eggs

3 egg yolks

¾ cup sugar

½ cup hot chocolate mix

3 cups half-and-half

1 cup whole milk

2 ounces expresso, cooled slightly

1 tablespoon vanilla extract

6 ounces bittersweet chocolate, broken into pieces (or a combination of white and dark chocolate pieces)

Cooking spray or melted butter

Directions for pudding:

Place the eggs and egg yolks in the carafe of a blender and combine on low for 30 seconds. Slowly add in the sugar over 30 seconds, and then the hot chocolate mix until well incorporated.  Add the half-and-half, milk, expresso and vanilla and mix for about 30 more seconds until well combined.

Using cooking spray or butter a 9 X 13 pan.  Place the cubed bread in the pan. Spread the chocolate pieces on top of the bread and then slowly pour on the custard.  Press down on the mixture with a spatula to make sure the bread is completely saturated.  Cover and let stand at room temp for 2 hours – or you can refrigerate overnight.

 

When ready to bake, preheat oven to 325 degrees.  Bake for about 45 minutes, until the internal temp reaches at least 170 degrees and the pudding is set.  Let cool at least 15 minutes before serving.

 

Directions for sauce:

Bring the cream, milk, and sugar to boil in a small, heavy saucepan over medium heat, stirring frequently. In a small bowl, combine the amaretto and cornstarch to blend.  Add to the hot milk mixture and whisk constantly over med-low heat until the sauce thickens, about 2 minutes. ( Do not bring back to a boil.).  Set aside and keep warm.  (The sauce can be made up to 3 days ahead and kept in refrigerator. Rewarm in microwave container or saucepan on stove on low heat.)

 

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