Spiced Semisweet Chocolate Walnut Bread Pudding
- Yield: 10 to 12 servings
You can add raisins or dried cranberries or cherries if you like. You can also omit the liqueur. For a vegan version, use soy, oat or rice-based milk.
- 2 (3-ounce) bars dark chocolate
- 1/4cup Amaretto or Frangelico liqueur, optional
- 4large eggs, lightly beaten
- 1cup firm-packed light brown sugar
- 1/2teaspoon ground cinnamon
- 1/8teaspoon freshly grated nutmeg
- 1/8teaspoon ground cloves
- 2teaspoons pure vanilla extract
- 2cups 2-percent milk
- 1large loaf day-old French or Italian bread, crusts removed and bread cut into 1/2-inch cubes (about 4 cups)
- 1 (3-ounce) bar dark chocolate with nuts (preferably hazelnuts), chopped for garnish
- 1/2cup chopped walnuts
- 1cup whipped cream, for garnish
- Preheat oven to 350F. Grease a 6- to 8-cup (9 x 5-inch) loaf pan (you can use butter, margarine or soy margarine).
- Break dark chocolate bars into squares in a metal mixing bowl or top of a double boiler. Add liqueur, if using, and place over a pot of boiling water and stir as it melts or put it in a microwave-safe dish and microwave 2 minutes on high until melted. Set aside and keep warm.
- Whisk eggs, sugar, cinnamon, nutmeg, clove, vanilla extract and reserved chocolate together in a large mixing bowl until very smooth. Add the milk and mix well. Add bread and refrigerate mixture 30 minutes, stirring occasionally.
- Pour mixture into prepared pan. Sprinkle top with remaining chopped bar chocolate with nuts. Sprinkle walnuts over top.
- Cover loosely with foil and bake 30 minutes. Remove foil and continue to bake 20 to 25 minutes until pudding is set in center. Allow to cool 5 to 10 minutes before cutting into 1-inch-thick slices and serving topped with whipped cream.
Nutritional Info *per serving
- Calories 457
- Fat 12g
- Cholesterol 90mg
- Sodium 335mg
- Carbohydrate 60g
- Fiber 4g
- Protein 12g