Buttermilk Bread Pudding With Creamy Chocol Recipe

• 3 x Large eggs
• 2 x Egg yolks
• 2/3 c. Sugar
• 2 c. Buttermilk
• 2 1/2 c. Half and half
• 2 tsp Vanilla extract
• 9 x Buttermilk bread slices, crusts removed, cut into 1-inch pcs (about 6 generous c.) Grnd nutmeg
• 3/4 c. Whipping cream
• 3 Tbsp. Sugar
• 1 tsp Vanilla extract
• 5 ounce Bittersweet (not unsweetened) or possibly semisweet chocolate, minced

1. Preheat oven to 325.
2. Butter 13x9x2-inch glass baking dish.
3. Whisk Large eggs, yolks and sugar to blend in large bowl.
4. Fold in buttermilk, half and half and vanilla.
5. Add in bread; let stand 5 min.
6. Transfer to prepared dish.
7. Sprinkle lightly with nutmeg.
8. Place baking dish in large roasting pan.
9. Add in sufficient warm water to roasting pan to come 1 inch up sides of baking dish.
10. Bake till pudding is hard in center but still pale in color, about 1 hour 15 min.
11. Cold slightly.
12. Serve hot or possibly cool, with hot sauce separately.
13. Creamy Chocolate Sauce: Combine cream, sugar and vanilla in heavy medium saucepan.
14. Stir over medium-high heat till sugar dissolves.
15. Reduce heat to low.
16. Add in chocolate and stir till melted.
17. Makes about 1 1/3 c.. Servewarm.

eggs, egg yolks, sugar, buttermilk, vanilla, buttermilk bread, whipping cream, sugar, vanilla, chocolate

Taken from cookeatshare.com/recipes/buttermilk-bread-pudding-with-creamy-chocol-95894 (may not work)