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Cliff House Chocolate Bread Pudding
1 loaf French sourdough, cubed, or any hearty sourdough or brioche (for a richer pudding)
2 C. milk
2 C. cream
1/2 C. sugar
6 oz. bittersweet chocolate, grated
3 egg yolks
Butter eight 8-ounce custard cups or souffle dishes.
Place cubed bread in dishes. Place custard cups in a pan large enough to hold them.
In a heavy-bottom saucepan, bring milk, cream and sugar to scalding.
Remove from heat. Add grated chocolate and allow to stand 3 minutes.
Stir with wire wisk until smooth.
Stir eggs in separate bowl; do not whip.
Temper chocolate cream by pouring a little of the mixture into the eggs, whisking and then pouring that mixture back into the remaining chocolate cream. Pour into souffle dishes.
Fill the large pan with the custard cups with hot water that comes halfway up the sides of the cups.
Bake in a 350-degree oven until custard is set (about 50 minutes).
Remove pan from oven and allow to cool 10 minutes, then refrigerate.
Serve warm with caramel sauce or Chantilly cream and fresh berries.
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