Chocolate Bread Pudding With Grand Marnier Sauce
- 8 slices egg bread, crusts removed
- 1/3 cup unsalted butter, melted
- 1 1/2 cups light cream
- 1 cup milk
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
- 3 eggs
- 3 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla
- Grand Marnier custard sauce (See Grand Marnier Custard Sauce posted in Recipezaar)
- Brush both sides of bread slices with butter, place on baking sheet, bake at 400u0b0F oven until golden brown, 3 to 5 minutes per side.
- In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
- Remove from heat.
- Stir in chocolate until mixture is smooth.
- In a separate bowl, whisk together eggs, yolks and sugar.
- Stir in chocolate mixture and vanilla.
- Arrange bread in 9 inch square baking dish, pour custard over.
- Cover surface of pudding with plastic wrap.
- Place slightly smaller dish on top and weigh down with heavy cans.
- Let pudding stand for 30 minutes.
- Remove weights and plastic wrap.
- Cover dish with foil and puncture with fork to allow steam to escape.
- Place baking dish in larger shallow baking dish.
- Pour in enough boiling water to reach halfway up sides of pan.
- Bake in 325u0b0F oven until firm, about 1 hour and 15 minutes.
- Let cool for at least 30 minutes before serving.
- (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
- Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
- Pour more sauce over if desired.
egg bread, unsalted butter, light cream, milk, bittersweet chocolate, eggs, egg yolks, sugar, vanilla, grand marnier custard sauce
Taken from www.food.com/recipe/chocolate-bread-pudding-with-grand-marnier-sauce-13683 (may not work)