Recipes from Cajun Country :: Cajun Desserts
A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.1 1/2 (one and one-half) c. milk
1 3/4 (one and three-fourth) c. plus 2 Tbsp. heavy cream
1/2 c. sugar
1 1/2 (one and one-half) c. chocolate chips
1/8 tsp. salt
3 large eggs, beaten with a fork
1/3 large French baguette, buttered and
cut into 1/2-in. cubes (3 c. total)
Place bread cubes in a large bowl; set aside.
Combine milk, cream, sugar, chocolate chips and salt in a med. saucepan. Cook over low heat, whisking occasionally, until chocolate is melted and the mixture is an even brown (no little chocolate specks floating in the milk), 10 to 15 mins.
Remove chocolate mixture from heat. Add eggs, whisking constantly. Pour mixture over bread cubes. Stir with a large spoon.
Refrigerate mixture 2 to 3 hours, stirring occasionally, until all bread is thoroughly soaked.
Preheat oven to 350 degrees fahrenheit. Grease a 2-quart baking dish with butter. Pour pudding into dish. Bake 45 mins.
Lay a piece of aluminum foil over the top of the dish, tucked loosely around the edges; return pudding to oven and bake 25 to 1/2 an hour longer, until a tester inserted near the center comes out clean. Cool 10 to 15 mins. before serving.
Serves 8.
